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Texas Caviar

No-CookVegetarianTex-Mex

Time: 2 hours 10 minutes

Yield: 8 servings

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About

No fish eggs required for Texas Caviar — just a mix of Tex-Mex vegetables and beans and a desire to hit the open trails! Tomatoes, chiles, bell peppers, corn, and avocado come together for a flavor that's refreshing, spicy, and just a touch creamy, a well-balanced snack perfect for balancing on tortilla chips! Hearty and wholesome, plus easy to make, Texas Caviar does the Lone Star State very proud indeed! Take that, fish eggs!

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Ingredients

  • 1 green bell pepper, diced
  • 1 1/2 cups frozen corn
  • 1 (14.5-ounce) can diced Mexican-style tomatoes, drained
  • 1/2 red onion, minced
  • 1 (16-ounce) can black-eyed peas, drained and rinsed
  • 1 (16-ounce) can black beans, drained and rinsed
  • 1 (8-ounce) can sliced black olives, drained
  • 1 cup Italian dressing
  • 1 lime, zested and juiced
  • 1/2 (4-ounce) can diced green chiles, drained
  • 1 1/2 teaspoons cumin
  • 2 avocados, diced
  • 1/2 bunch cilantro, stems removed, chopped
  • salt, to taste
  • pepper, to taste
  • tortilla chips, optional, to taste, for serving

Directions

Step 1 -In a large bowl, add the bell pepper, the corn, the tomatoes, the red onions, the black-eyed peas, the black beans, the black olives, the Italian dressing, the lime zest, the lime juice, the green chiles, and the cumin and stir to combine.

Step 2 -Cover the bowl and let it chill in the refrigerator for at least 2 hours and up to overnight.

Step 3 -Add the avocados and the cilantro to the corn mixture and stir to combine.

Step 4 -Taste the corn mixture for seasoning and add the salt and the pepper as needed and stir to combine.

Step 5 -Serve with the tortilla chips.

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