This amazing Texas Caviar Dip recipe is the perfect appetizer that’s easy to make and delicious. Is it also vegan, gluten free & healthy. Better than salsa!
Best Ever Texas Caviar Dip Appetizer
Better buy double ingredients because this texas caviar is out of this world. Goes great with any fish, grilled meats, over a hamburger or even with pita chips.
This is the kind of dishes that works as a multi-tasker. It’s a dip, a salad, a topping, or a side dish. In any way you wish to use it, you’ll love how easy it is to make, colorful, and fresh. The lime juice makes the flavors pop.
So a few weeks ago, my husband suggested we’d go Vegan 2 times a week. I thought it was a good idea and spend the weekend researching recipes that were filling, and healthy as well.
The first meal we had was oven-baked falafel, with homemade tahini and quinoa tabbouleh. Our second meal was sauteed zucchini with lentil burgers.
For the third meal, I couldn’t think of anything. Then I remembered a texas caviar dip I had at my friend’s house a long time ago. I called her and she gave this wonderful recipe. I served mine with my ultimate veggie burger (without the bun) and it was definitely delicious.
You can, of course, change the veggies or add some different ones if you’d prefer. Simply choose the ones that do not need any cooking. In the future, I would add avocado, celery, and maybe some hearts of palm.
Also, if you’re into heat, add some diced habanero peppers or hot sauce to your dip. It’ll be awesome.
I hope you can try this delicious Texas Caviar Dip Appetizer at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Texas Caviar Dip
Ingredients
- 1 can Black Beans
- 1 can Black Eyed Peas
- 1 cup Corn
- 1/2 English Cucumber peeled and diced
- 1/4 cup Red Onion finely diced
- 1 Jalapeno, seeded and minced optional
- 1 cup Diced Tomatoes
- 2 Green Onions chopped
- 1 Garlic Clove minced
- Juice of 1 Lime
- 1/4 cup Cilantro minced
- 2 tablespoons Apple Cider Vinegar or Red Wine Vinegar
- 2 tablespoons Olive Oil
- Salt + Pepper, to taste
Instructions
- Add all the ingredients in a large bowl and toss to combine
- Cover and refrigerate for at least 2 hours. Stir once again after an hour.
Enjoy
Nutrition
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FWIW – When 80% of the content on your page is advertising (including GIANT gaps in your article), it takes forever to load and it makes me NOT want to view your recipes at all.
NO one wants to see THAT much advertising … EVER.
Thank you for your honest feedback Charles. I will contact my advertising company to reduce the amount of ads on my site
I make this for most of our get togethers.minus cucumber,and add a few splashed of Texas Pete. It’s always a huge hit.
That sounds delicious Darlene!
Do you use the juice from beans peas and corn?
I do not Sophia.
I substituted pinto beans for black eyed peas. I didn’t have any. I won’t do it again. They are not as firm and pinto are too soft. . I added a half cup of celery for crunch. It was wonderfull.
Thanks for your comment and feedback Sue
I just made this. Freaking delicious, and super healthy. I subbed the vinegar for a raspberry blush vinegar-I love this recipe! Thank you.
Yum raspberry blush vinegar sounds delicious! Thanks for the tip. Glad you liked the recipe!