With as many variations as salsa itself, this healthy Texas Caviar Dip is considered a classic Lone Star State recipe. For some, it’s not complete without bottled Italian dressing; however I decided to make it a bit more healthy with raw apple cider vinegar, cumin, jalapeños, organic corn, garlic and red onion. It’s still just as tasty and a recipe that will be requested over and over. And feel free to use the left-overs of Texas Caviar Dip for scrambled eggs or as a spicy topping on other vegetable dishes.
Healthy Texas Caviar Dip Recipe
2 (15 to 16-ounce) cans organic black-eyed peas, drained and rinsed
1 (15 to 16-ounce) can organic black beans, drained and rinsed
1 (11-ounce) can of organic corn (or substitute defrosted frozen organic corn)
1 large red onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, chopped
1/2 cup of chopped cilantro
Jalapeño pepper (seeded and finely chopped)
Juice of 1 organic lime
Cumin Vinaigrette (recipe below)
Mix all ingredients including Cumin Vinaigrette (recipe below) and let marinate in the refrigerator for 4 hours. May be prepared a day before serving. Makes 8 to 10 servings.
Note: You can also use either 3 cups of black-eyed peas or 3 cups of black beans if your family prefers one over the other.
2/3 cup raw apple cider vinegar
1 tablespoon organic Dijon mustard
11/2 teaspoons ground cumin
1 teaspoon minced garlic
1 teaspoon ground black pepper
1/2 teaspoon Himalayan salt
Whisk in 1/2 cup extra-virgin cold-pressed olive oil
Mix all ingredients thoroughly.