Texas Caviar
Fresh, colorful, and easy on the budget, Texas Caviar Dip is a must on your appetizer list. Whether you're heading to a summer BBQ or a game-day watch party or just craving a weeknight snack, this is the bowl that always ends up empty.
Servings: 8 Servings
Calories: 238kcal
Ingredients
- 1 teaspoon oil
- 1 cup frozen corn thawed
- 2 cans (15 ounces each) black-eyed peas drained and rinsed
- 2 Roma tomatoes seeded and diced
- 1 green bell pepper cored, seeded, and diced
- 1 sweet onions peeled and diced
- 1 stalk celery diced
- 1 jalapeno pepper seeded and minced
- 1 cup Italian Dressing
- salt and pepper to taste
Instructions
- In a wide skillet over medium-high heat, heat oil. Add corn and cook, stirring occasionally, for about 3 to 5 minutes or until nicely charred. Remove from pan and let cool completely.
- In a large bowl, combine black-eyed peas, grilled corn, tomatoes, bell peppers, onions, celery, and jalapeno peppers.
- Add Italian dressing and gently toss to combine. Season with salt and pepper to taste.
- Refrigerate for about 15 to 20 minutes to chill and to allow flavors to meld.
Notes
Cut the vegetables into uniform, bite-sized pieces so you get a bit of everything in every scoop.
Nutrition
Calories: 238kcal | Carbohydrates: 35g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 505mg | Fiber: 8g | Sugar: 9g | Vitamin A: 250IU | Vitamin C: 20.3mg | Calcium: 43mg | Iron: 3.1mg