top of page

Texas Caviar

1/2 cup olive oil

3 tablespoons honey

1/4 cup apple cider vinegar

1 1/2 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon Salt

1/2 teaspoon ground pepper

1 pound Roma tomatoes seeded and diced

1 15 ounce can black-eyed peas drained and rinsed

1 15 ounce can black beans drained and rinsed

1 1/2 cups sweet corn, frozen and thawed

1 red onion, diced

1/2 cup diced red bell pepper

1/2 cup diced yellow bell pepper

1 jalapeno, seeded and diced (optional)

1 cup chopped cilantro or parsley

Whisk together the olive oil, honey, cider vinegar, chili powder, garlic powder, salt and pepper. Set aside.

In a large bowl, combine the tomatoes, black-eyed peas, black beans, corn, onion, bell peppers, jalapeño and cilantro.

Pour the dressing over the salad and toss to combine.

Cover and chill for one hour.

Serve with chips.

Recent Posts

See All

For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk For the meat filling: 2 table

4 large egg yolks 1/4 cup sugar 2 1/2 cups heavy whipping cream 8oz semisweet baking chocolate, chopped Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick an

Yield: 6-8 serv 1 shallot, minced 1/2 cup butter 3ea cloves garlic, minced 1 1/2 cup heavy cream 2 T Cajun seasoning mix (see below) 1/2 cup freshly grated parmesan cheese Salt and pepper to taste 1 t

bottom of page