A fresh beanand corn dip appetizer with a cowboy flair! Texas Caviar {or Cowboy Caviar} is packed with colorful southwestern ingredients in a zesty marinade. Scoop it up with tortilla chips or grab a fork and dig in.
Prevent your screen from going dark
Equipment
large bowl
small saucepan
Ingredients
½cup vegetable oil
½cup apple cider vinegar
½cup sugarcan substitute Splenda
1 red pepperdiced
1 orange pepperdiced
1yellow pepperdiced
1green pepperdiced
1cupdiced red onion
2stalkscelerydiced
11ouncesshoe peg corndrained, *see note
15ouncesred beansdrained
15ouncesblack beans
⅓cupchopped fresh cilantroCan substitute flat leaf parsley, if preferred.
1 ½teaspoonscumin
1 ½teaspoonscoriander
¾teaspoonkosher salt
1-2jalapeño(s)optional
1avocadooptional
Instructions
In a small saucepan over medium heat, cook the vegetable oil, apple cider vinegar, and sugar, stirring often, until the sugar dissolves - about 5 minutes or so. Remove from heat and allow to cool slightly.
Combine the remaining ingredients in a large bowl and toss gently until well mixed.
Pour in the oil mixture and mix well.
Cover the bowl with tin foil and refrigerate at least 24 hours before serving. Best served with tortilla scoops as chips may easily break.
Notes
*Note - yellow or white corn can be substituted, fresh or frozen (just be sure to thaw first and drain). You'll need 1 ⅓ cups of corn if not using the can of shoe peg corn.