Chop your way to good health
My husband and daughter introduced me to Texas Caviar after having it at a company potluck. They both raved about how delicious it was. It sounded like something I would love, so I asked their coworker for the recipe and was thrilled when she shared it. It’s been a family favorite ever since. A HUGE thank you to Jo for the recipe. (She makes a great apple pie, too.)
It’s not only delicious, it’s also easy to make and super healthy. Texas Caviar is loaded with vegetables and beans to boost your protein, fiber and vitamin intake. It’s even low-cal (if you don’t overdo the sugar). Prepping the vegetables requires a little bit of chopping, but my can opener does most of the work.
This is so good that I feel like a can-opener gourmet each time I make it.
What’s in Texas Caviar
- green or yellow bell pepper
- red bell pepper
- jalapeno pepper
- green onions
- pinto beans
- black beans
- black-eyed peas
- white shoepeg corn
How to Make Texas Caviar
- Chop peppers and onion.
- Place chopped vegetables in a large bowl.
- Drain the beans and corn and add to the chopped vegetables.
- Mix the dressing ingredients in a separate bowl.
- Add dressing to the beans and vegetables. Stir to combine.
- Let marinate overnight. Before serving, drain the dressing.
- Taste for flavors–I usually add more salt.
A few substitutions and suggestions
In the winter, I substitute jarred roasted red pepper for the fresh green and red peppers. I use the entire jars of peppers.
You can skip the green onions if you don’t have any. Or use onion powder, about ½ teaspoon or so, or ½ teaspoon of dried minced onion.
I often add about 1/4 cup of chopped red onion for added color and flavor.
I cut the sugar way back for my taste. So if you like it sweeter, add up to 1/2 cup of sugar. I suggest tasting as you go so it doesn’t end up being too sweet.
About 1/2 can of regular canned corn can be used instead of the shoepeg, but try to find the white shoepeg variety. They are super small so more beans and vegggies and less corn fit on each chip.
I’ve fallen in love with California Olive Ranch Everyday Extra Virgin Olive Oil Destination Series. It has a great price point and it’s American Made. For more info on buying good-quality olive oil, check out my Search for the Best Olive Oil post.
I usually add a little extra cider vinegar because I like my Texas Caviar to have extra zip. Again, add to taste.
If you like a spicier version of Texas Caviar, be sure to include the jalapeno seeds/membranes. Deliciously hot and spicy!
I like to serve Texas Caviar with tortilla scoops. To whomever invented these–you’re a GENIUS! These chips really know how to hold a dip.
Other Favorite Dips
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped (jarred roasted red pepper works)
- 1 small jalapeno pepper. seeds removed, chopped (jarred works)
- 1 cup chopped green onions
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can black-eyed peas, drained and rinsed
- 1 can white shoepeg corn, drained and rinsed
- ⅛ cup sugar (or up to ½ cup if you like it REALLY sweet)
- ¾ cup extra-virgin olive oil
- ½-¾ cup cider vinegar
- 1 teaspoon cumin
- 3/4 teaspoon salt (or to taste)
For the Salad
- COMBINE all salad ingredients in large bowl.
For the Dressing
- MIX dressing ingredients in a bowl. POUR over the vegetables and STIR to combine. REFRIGERATE overnight. DRAIN before serving. SERVE as a side salad or with tortilla scoops.