Texas Caviar
Fresh and flavorful, this easy to make Texas Caviar comes together with fresh produce, beans, and a light red wine dressing. Perfect for summer gatherings and snacking!
Ingredients
- 2 cans Black Beans drained and rinsed
- 1 can Corn drained and rinsed
- 2 Roma Tomatoes diced
- 1 Jalapeño seeded and diced
- 1 Green Bell Pepper diced
- 1 Red Bell Pepper diced
- Cilantro to taste, I usually put in roughly ¼ c.
- 2 Tbsp Red Wine Vinegar
- 3 Tbsp Olive Oil
- 1 Tbsp Italian Seasoning
- 2 Limes juiced
- 3 Garlic pods microplaned or diced very small
- Salt to taste
- Pepper to taste
- 2 tsp Thyme
- 2 Avocados ripe
Instructions
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Drain and rinse the black beans and the corn and add to a large bowl.
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Chop the Roma tomatoes, bell pepper, jalapeño, and cilantro. Add these chopped vegetables on top of the beans and corn.
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In a medium bowl whisk together olive oil, red wine vinegar, lime juice, Italian seasoning, garlic, salt, pepper, and thyme. Pour over the Texas Caviar and stir to combine.
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Refrigerate for 1 hour to allow the dressing to sink in and add chopped avocado when you are ready to serve.
Recipe Notes
This dish can be made ahead. I would recommend making it a day in advance and allowing to chill in the fridge before serving. If you go this route, hold off on adding the avocado in until you are ready to serve.
It will last in the fridge 3-5 days depending on how much avocado you end up using.
The bell pepper colors are not set in stone. If you are like me and don't know why one bell pepper costs more per pound than the others and you just want to grab two green ones it will not impact the taste at all.