Texas Caviar with Black-Eyed Peas, Peppers and Lime

Steps

1. Step 1

   Open the cans of black-eyed peas and corn. Pour the peas into a colander, rinse under cold water until the water runs clear, and shake dry. Drain the corn well too. Tip both into a large bowl.

   5 min

   • 2 cans black-eyed peas (15 oz each)
   • 1 can corn kernels (15 oz)
2. Step 2

   Finely dice the red and green bell peppers, red onion, jalapeño and celery, and chop the cilantro. Add everything to the bowl. For a milder dip, scrape out all the jalapeño seeds and white ribs; leave some in for heat.

   15 min

   • 1 red bell pepper
   • 1 green bell pepper
   • 1/2 small red onion
   • 1 jalapeño
   • 2 celery stalks
   • 3/4 cup cilantro leaves
3. Step 3

   In a jar or small bowl, combine the olive oil, lime juice, red wine vinegar, honey, cumin, garlic, salt and pepper. Shake or whisk hard until it looks creamy and the honey has dissolved.

   3 min

   • 1/3 cup olive oil
   • 1/4 cup fresh lime juice
   • 2 tbsp red wine vinegar
   • 1 tbsp honey
   • 1 1/2 tsp ground cumin
   • 1 clove garlic
   • 1 tsp kosher salt
   • 1/4 tsp black pepper
4. Step 4

   Pour the vinaigrette over the vegetables and stir gently until everything is coated.

   1 min

5. Step 5

   Cover and refrigerate at least 2 hours, ideally overnight, so the flavors soak in.

   2 hr, hands-off

6. Step 6

   Stir again, then taste and add more salt or a squeeze of lime if it tastes flat. Serve cold or at room temperature with tortilla chips for scooping.

   2 min

   • tortilla chips

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026