Simply Homemade: Texas Caviar

Do you ever have a recipe that is introduced to you and it’s an instant favorite? All the sudden it’s your go-to potluck recipe, the one you make when you have people over for dinner, and the one you have a screenshot of on your phone because someone inevitably always asks for it when you make it (and share). I will be honest here and say I’m not entirely sure who found and introduced this version of this recipe to my family. I will also be honest and say that I sincerely love whoever that angel was/is. In the spirit of honesty, I can’t begin to tell you how many times I’ve made this recipe nor can I say how many versions of it my family has devoured over the years. None of that is relevant, the important thing here is that I’m now sharing this family fave with all of you!

This recipe may seem intimidating to some of you because of the length of the ingredients and/or the chopping involved. Let me assure you upfront. It. Is. Worth. It! Also, there are workarounds here if you think with a simplifying kind of mind 😉 For example, if you are a huge fan of cucumbers but not so into peppers, go ahead and double one and remove the other (shorter ingredient list AND final product more to your liking!). Or, love all the veggies included but don’t love to chop your life away? Invest in one of those handy kitchen choppers so you can wash the veggies and just have to do a super rough chop so they fit in your handy dandy chopper. Let’s be real, who the heck cares if your knife cuts are precise and perfect? Real life is soooo not Food Network!

What if you don’t care about any of that but you just don’t see the sense in buying all that stuff for one recipe? Let’s revert back a few posts and revisit that whole simplifying meal planning thing. Hmmm..what could we do with those rough chopped peppers and onions that didn’t go into the kitchen chopper for this recipe? Just add chicken for some delicious kabobs? I think yes! What about making a half batch of this Texas caviar recipe and using almost all the leftovers for a Tex-mex rice bowl with all the fixings? For those of you who haven’t done this, take a couple minutes to make rice then add in the leftover cilantro once the rice is cooked. Top with warmed up leftover black beans and quickly slice and sauté the leftover peppers and onions. Put some grilled chicken or steak or shredded pork on top with salsa and sour cream and voila! You’ve got yourself a meal that is totally different than what you bought these ingredients for in the first place.

If you aren’t convinced that this recipe is worth making by now then I suggest you start re-reading because you must have missed something. It’s a beautiful and versatile (not to mention healthy) dish that can be served with chips or eaten by itself as a salad. This has been a staple in my family for years and I hope that it is one for you and yours as well, enjoy!

Texas Caviar

Servings: Approx 12
Time: 30 minutes
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This recipe can be eaten as a salad or as a dip with chips but, whatever way you choose to enjoy it, it is delicious!

Ingredients

1/2 cup vegetable oil
1/2 cup apple cider vinegar
1/2 cup white sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced garlic
1 can black eyed peas, strained & rinsed
1 can black beans, strained & rinsed
1 can white shoepeg corn, strained
1 jalapeno, finely chopped
1 cucumber, chopped
1 bell pepper, chopped
1 small red onion, chopped
1 bunch cilantro, stems removed and chopped

Directions

Measure vegetable oil, apple cider vinegar, sugar, salt, pepper, and garlic into small saucepan and bring to a boil over medium high heat, stirring occasionally. Set aside and let cool.
Rinse and chop all fresh vegetables and cilantro and put into large serving bowl. Open, strain, and rince all canned items and put into same large serving bowl.
Pour cooled dressing mixture from saucepan over vegetable mix in large mixing bowl and stir to combine well.
Refrigerate for at least an hour and serve as a salad or as a dip with tortilla chips.