This is a print preview of "Texas Caviar (Bean & Corn Salsa or Salad)" recipe.

Texas Caviar (Bean & Corn Salsa or Salad) Recipe
by Salad Foodie

Texas Caviar (Bean & Corn Salsa or Salad)

If I need black-eyed peas for good luck on New Year's day, I prefer to get them in Texas Caviar....a.k.a. Cowboy Caviar.....a.k.a. Southern Caviar...a.k.a. Bean and Corn Salsa. There's as many names for this as there are variations. This makes 8 cups and serves a huge hungry crowd - think Super Bowl Sunday. It also keeps well. Leftovers can be tossed into a green salad, rolled up in a wrap, or mixed with pasta. But folks just keep coming back to the buffet to get more so you might not have to worry about leftovers.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: 20 minutes Southwestern
  Servings: 32

Goes Well With: corn chip scoopers, corn tortilla chips

Ingredients

  • 1 ea 14.5 ounce can black-eyed peas, rinsed & drained
  • 1 ea 14.5 ounce can black beans, rinsed & drained
  • 1 ea 10 ounce can tomatoes with green chilies
  • 2 cups frozen whole kernel corn, thawed slightly and drained
  • ½ cup diced red onion
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • 2 large tomatoes chopped
  • ½ cup chopped cilantro (or more if you love it as I do)
  • 2 large garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 2-3 tablespoons lime juice
  • 2 tablespoons olive oil
  • ½ teaspoon salt (optional - taste salsa first before adding)

Directions

  1. Combine all ingredients. Cover and refrigerate overnight or several hours (if you can wait that long.)
  2. Yield: 8 cups. (32 ea 1/4 cup servings.)