March 5th, 2012Appetizers, Recipes, Salads, Sides, SnacksMelinda 0 Comments

This is my version of Texas Caviar.  My guys are not super keen on 100% black-eyed peas, so I mix in black beans,  it also gives it a lot of contrasting color.  Texas Caviar is most often served as a dip with chips.  You can use it as a side, like a bean salad.. with barbecue, fried chicken, and even mexican food.  It is also great as a salad, served over chopped lettuce, and topped with a little shaved parmesan.   I even like it along side eggs and cheesy grits for breakfast.  Yum!

Texas Caviar


  • 1 can black-eyed peas, drained
  • 1 can black beans, drained
  • 1 can Mexi Corn - Drained
  • 1 can Rotel Tomatoes
  • 2 jalapeños, stemmed, seeded and finely chopped
  • 1 small red or yellow onion, diced
  • 1 cup diced red or yellow bell pepper
  • 1 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • For the Dressing
  • 1/3 cup red wine vinegar, plus more to taste
  • 1 Tablespoon Balsamic Vinegar
  • 1/3 cup oil of choice
  • 2 teaspoons Dijon Mustard
  • 1-2 teaspoon agave syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Mix together all ingredients in a medium bowl.
  2. Cover and refrigerate at least 2 hours.
  3. Add more salt, pepper and vinegar before serving if desired.

© Melinda Tucker, Discover Gluten Freedom

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