Texas Caviar
Texas Caviar is a light, refreshing dip that is perfect for any occasion. It is made with fresh vegetables and a zesty Italian dressing.
Texas Caviar is a light, refreshing dip that is perfect for any occasion. It is made with fresh vegetables and a zesty Italian dressing.
- 1 tablespoon minced garlic
- 1 green bell pepper chopped
- 1/2 onion, chopped
- 1 bunch green onions chopped
- 2 jalapeno peppers chopped
- 1 pint cherry tomatoes quartered
- 1 (8 ounce) bottle zesty italian dressing
- 1 (15 ounce) can black beans drained
- 1 (15 ounce) can black-eyed peas drained
- 1/2 teaspoon ground coriander
- 1 bunch chopped fresh cilantro
- Carbohydrate 1.43740236881948 g
- Cholesterol 0 mg
- Fat 0.0161433350969649 g
- Fiber 0.139328844498344 g
- Protein 0.101179109879424 g
- Saturated Fat 0.00479891248442335 g
- Serving Size 1 1 Serving (9g)
- Sodium 0.351180214960532 mg
- Sugar 1.29807352432114 g
- Trans Fat 0.00430457522583446 g
- Calories 6 calories
Step-by-step
- In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander.
- Cover and chill in the refrigerator approximately 2 hours.
- Toss with desired amount of fresh cilantro to serve.
Unlike traditional southern bean salads that rely heavily on a vinegar and sugar base, this version utilizes a prepared zesty Italian dressing to season the legumes and vegetables instantly. When assembling the mixture, uniform knife cuts ensure every scoop onto a tortilla chip delivers an even ratio of cherry tomatoes to black-eyed peas. Standard white or yellow onions can replace the yellow cooking onion, though rinsing raw onion dice in cold water for 30 seconds removes harsh sulfur compounds without altering crunch. Fresh cilantro goes in right before serving to prevent the delicate leaves from bruising and turning dark inside the marinade.
Smart Ingredient Substitutions
Black-eyed peas form the traditional backbone of this appetizer, but pinto beans or garbanzo beans serve as viable alternatives if the pantry runs low. Italian dressing functions as both acid and oil, though substituting red wine vinegar paired with extra-virgin olive oil yields a punchier, less processed profile. Jalapeno peppers dictate the heat level; removing the white pith and seeds drops the capsaicin significantly while retaining the vegetal pepper flavor. Ground coriander provides warm, citrusy undertones that complement the fresh herbs, whereas cumin makes a suitable earthier swap.
Storage and Second-Day Transformations
Refrigerating the mixture for at least two hours allows the salt in the dressing to draw excess moisture from the tomatoes and onions, concentrating the flavor. Stored in an airtight glass container, the salad keeps for up to three days in the refrigerator. Leftovers undergo a natural transformation by day two, as the beans absorb more of the seasoned oil. Draining any accumulated liquid through a fine-mesh strainer before serving revitalizes the texture if excess moisture pools at the bottom of the bowl.
