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Delicious Texas Caviar dip made with black-eyed peas and fresh ingredients

Black-Eyed Peas Texas Caviar Dip

A bright and tangy dip featuring black-eyed peas, perfect for busy weeknights and crowd gatherings.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Dip Ingredients
  • 2 cans 15-oz cans black-eyed peas, drained and rinsed Alternatively, use 3 cups cooked black-eyed peas.
  • 1 can 15-oz can black beans, drained and rinsed (optional) Adds extra heartiness.
  • 1 cup frozen corn, thawed Fresh corn kernels can also be used.
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2–3 roma tomatoes or 1 cup cherry tomatoes, diced
  • 1 jalapeño, seeded and minced Use more if you like heat.
  • 1/2 cup fresh cilantro, chopped
  • 3 green onions, thinly sliced
  • 1 avocado, diced (optional) Add just before serving.
Dressing
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (about 2 limes) Fresh is best, but bottled can be used in a pinch.
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sugar or honey Balances the acidity.
  • to taste salt
  • to taste black pepper
For Serving
  • Tortilla chips or crackers For serving.

Method
 

Preparation
  1. Drain and rinse the black-eyed peas and black beans (if using).
  2. Dice the bell pepper, tomatoes, red onion, and jalapeño. Chop the cilantro and slice the green onions.
  3. Put everything in a large mixing bowl.
Make the Dressing
  1. In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, cumin, chili powder, sugar, a pinch of salt, and a few grinds of black pepper.
  2. Taste and adjust the seasoning for a lively balance of tang and mild warmth.
Combine
  1. Pour the dressing over the beans and vegetables.
  2. Fold everything together gently so the beans stay intact but the dressing coats everything evenly.
Rest and Serve
  1. Cover and refrigerate for at least 30 minutes to allow flavors to meld. For the best flavor, chill for 2–4 hours or overnight.
  2. Right before serving, fold in the avocado (if using) and check seasoning, adding more lime juice or salt if needed.
  3. Garnish with extra cilantro and green onions.
  4. Serve in a bowl with sturdy tortilla chips or crisp veggie sticks.

Notes

This dip is great for up to 3 days in the fridge without the avocado. It can be easily doubled for larger gatherings. Adjust the cumin and chili powder to taste for your desired flavor profile. For added richness, try a drizzle of olive oil before serving.