Black Eyed Pea Caviar
Lots of fresh Tex Mex veggies like corn, tomatoes, onions, and peppers combined with a hearty bean and a zesty vinaigrette come together to make a fantastic Black Eyed Pea Caviar.
Servings: 10
Calories: 172kcal
Equipment
- Knife
- Cutting Board
- Mixing Bowl
- Juicer
- strainer
- Rubber Spatula
- Mason jar
Ingredients
- 1 can black eyed peas 15 oz
- ½ bag frozen sweet corn ~1 ⅓ cup
- 2 avocados
- ⅔ cup chopped tomatoes
- ½ cup chopped red onion
- ½ small jalapeño
- ½ cup chopped red bell pepper
- ¼ cup chopped cilantro
- 1 tsp salt
For the dressing
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lime juice juice from 1 lime
- ½ tbsp chile lime seasoning
- 3 tbsp Mike's hot honey
Instructions
- Drain and rinse the black beans
- Wash and prepare all of the produce. Cook the corn if needed. Finely dice: tomatoes, red onion, jalapeño, red pepper, avocado, and cilantro.
- Add the beans and veggies to a mixing bowl.
- To make the dressing, combine all ingredients in a jar and shake vigorously.
- Pour the dressing over the Black Eyed Pea Caviar and toss so everything is evenly coated.
- Serve with crispy tortilla chips and enjoy!
Notes
The finer and more evenly chopped the ingredients are, the more flavor you’ll get in each bite! I love using this veggie chopper because it dices everything small and into a uniform shape!
Classically, serve this like salsa with tortilla chips. It’s also delicious mixed into a salad on top of potatoes, or make it a meal with grilled chicken, shrimp, or salmon and some rice.
Nutrition
Serving: 1 serving | Calories: 172kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 385mg | Potassium: 211mg | Fiber: 4g | Sugar: 7g