Classic Texas Caviar - Superbowl
Submitted by happyzhangbo
A no-cook Texas caviar dip with black-eyed peas, jalapenos, tomatoes, and bell peppers tossed in a cumin-oregano vinaigrette. The ultimate make-ahead Super Bowl snack that feeds a crowd.
YIELD
32 servingsPREP
15 minCOOK
0 minREADY
2⅓ hrsY’all, this is the dip that disappears first at every tailgate and game day spread.
Texas caviar is a tangy, crunchy bean salad that doubles as a dip. Black-eyed peas get tossed with diced tomatoes, fresh jalapenos, yellow bell pepper, onion, and cilantro in a red wine vinaigrette spiked with cumin, oregano, and garlic. No cooking required.
Make it a day or two ahead and let it marinate in the fridge. The flavors get bolder the longer it sits, which makes it the perfect party dish for busy hosts.
Pro Tips
- Drain and rinse the canned black-eyed peas well. Extra liquid dilutes the vinaigrette and makes everything watery.
- Seed the jalapenos for milder heat, or leave a few seeds in if your crowd likes it spicy.
- Serve with sturdy tortilla chips or Fritos scoops for maximum scoopability.
- This keeps well in the fridge for up to 2 days, so don’t be afraid to make the full batch.
Ingredients
Directions
Add all ingredients in a medium or big bowl, toss until combine well.
Cover and chill in the refrigerator for at least 2 hours or up to 2 days.
Just before serving, add more vinegar, salt and pepper if needed.
Place into a serving bowl and serve.
Comments
