Texas Caviar is a lovely salad of sweetcorn, black eyed peas, bell peppers, garlic and jalapeno peppers. It’s then pickled in a vinaigrette dressing for a an amazing dish. Serve as dip or my favourite as one of the fillings in a tortilla. This simple dish takes minutes to prepare but can be made in advance as its best to marinate for 48 hours.
Texas Caviar
Amazingly simple dips that is best left to marinate to combine the flavours.
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Servings: 1 litres
Calories: 846kcal
Ingredients
- 15 oz black eyed peas rinsed and drained, cans
- 1/2 cup Italian salad dressing
- 1/2 cup green bell pepper chopped
- 1/2 cup onion chopped
- 3 large jalapeño peppers seeded/finely chopped
- 3 cloves garlic finely chopped
- 2 cups sweetcorn drained
- salt to taste
- ground pepper to taste
Instructions
- Combine all the ingredients in a bowl and refrigerate covered for at least 2 hours, or for up to 2 days.15 oz black eyed peas, 1/2 cup Italian salad dressing, 1/2 cup green bell pepper, 1/2 cup onion, 3 large jalapeño peppers, 3 cloves garlic, 2 cups sweetcorn, salt, ground pepper
- Serve at room temperature with tortilla chips for dipping.
Nutrition
Calories: 846kcal | Carbohydrates: 124g | Protein: 19g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 9g | Sodium: 2036mg | Potassium: 1789mg | Fiber: 17g | Sugar: 35g