Mix up a batch of Texas Caviar. Black beans, black eyed peas and vegetables are marinated in a vinaigrette. Serve it at your next party.
I first had Texas Caviar a couple of years ago when a friend brought it to Ladies Night. One bite and I was ready to eat the entire bowl. From then on, I would ask Mary to make it every chance I got. Finally I got the recipe and could make it whenever I wanted. It didn’t take much to slim it down. The original recipe calls for a half a cup of oil. That is a huge amount but it is mainly to marinade the beans in and drain off. I cut the oil for the marinade and drain off most of the excess at the end. It still has the same great taste but with less fat.
This dip was also my first introduction to black-eyed peas. Yes, I had gone 40 something years without ever having a black-eyed pea. Although we live in Georgia, I’m not much of a Southern Girl. Thanks to some wonderful restaurants, I am learning to embrace and love some good, old, Southern cooking. So when I was trying to think of something traditionally American to make for my July 4th menu, I thought about this dip. I actually thought about it for my hotdog recipe but that is a story for next week.
This post is all about the luscious flavors of Texas Caviar. I love to use Tostito Scoops with this dip so I can get as much of the dip as possible in my mouth with a chip. Sometimes, I just forget the chip and go in with a spoon. I am thinking this would make a delicious pasta salad, too. I’ll have to ponder that thought and see what I can come up with.
I can tell you from experience, that this dip goes fantastically with red wine. I’ve had more than a few glasses of wine while happily chomping on this dip at Ladies Night. I love our one Friday a month get together. It all started as a Ladies Bunco Night. That at least was the point of getting together. Three years later, we have yet to play Bunco. We get together to talk and laugh and lately drink fantastic cocktails. It is a great way to relieve some stress. My hubby takes our daughter out for their “date night”. So it makes it a special occasion for her too. The ladies are often my guinea pigs for new recipes which I greatly appreciate. It is so nice to have friends you can get together with and have some fun.
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- 1½ cups sweet corn
- 1 can black-eyed peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup diced celery
- 1 cup diced green pepper
- 1 cup diced green onion
- ¼ cup vegetable oil
- ½ cup red wine vinegar
- ¼ cup sugar
- In a small saucepan, bring oil, vinegar and sugar to a boil. Stir to dissolve the sugar and turn off the heat.
- In a 9 x 13 inch baking dish, mix corn through green onions. Pour over vinegar mixture and stir to combine.
- Cover with plastic wrap and refrigerate for at least 4 hours. Be sure to stir often.
- Drain off most of the liquid and serve with chips. I drained off about ¼ cup liquid and added back about 2 tbsp. You need some dressing so it does not become dry.
More dip recipes coming your way: