From The Jason Show -- Texas Caviar
A little Internet research led me down the Texas Caviar rabbit hole. Yes, it exists. According to food historians, it dates back to 1940 when a woman named Helen Corbitt was asked to make a recipe using only Texas ingredients. Thus, the Texas Caviar — aka Cowboy Caviar — was born.
I love Texas Caviar. It is a perfect summer dish, especially with crisp tortilla chips and a cold beer. What I don’t love? The amount of sugar that is typically in every recipe. So I remade it without any — substituting honey instead. I also used rice vinegar, which is already sweeter and less acidic than other vinegars. Add in a ton of fresh herbs, let it marinate and boom! Perfect Texas Caviar without all the added calories!
2-15oz cans of black-eyed peas
1-15oz can of black beans
1-15oz can of pinto beans
1-15oz can of corn
1 yellow pepper, diced
1 orange pepper, diced
1 medium red onion, chopped
2 tbsp cilantro, chopped
2 medium jalapeños, seeded and chopped (optional)
1/4 cup rice vinegar
1 tbsp honey
2 tbsp chives, finely chopped
3 scallions, minced
1 tsp garlic powder
In large colander, rinse all of your canned items. Set aside.
Combine ingredients for dressing in small mixing bowl.
In large bowl, combine all of your ingredients — black-eyed peans, black beans, pinto beans, corn, peppers, onion, cilantro and jalapeños.
Top with dressing and mix thoroughly.
Cover and refrigerate for 8 hours.
Serve with tortilla chips (I recommend Donkey Salted Tortilla Chips).