Texas Caviar. A Tex-Mex spiced and hearty bean dip with a zip from jalapeno, garden freshness from avocado, bell pepper and sweet corn, and a tang from a light lime and balsamic vinegar dressing.
- 2 (15-ounce) cans of beans, drained and rinsed such as pinto, black and black eyed
- 1 pint cherry tomatoes, cut in quarters
- 1 small red onion, small dice
- 1 medium bell pepper (red, green, yellow or orange), small dice
- 2 avocados, diced
- 1 small jalapeno, minced
- 1 cup sweet corn
- ¼ cup chopped cilantro
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon ground pepper
- In a large bowl, the beans, cherry tomatoes, red onion, orange pepper, avocado, jalapeno, corn and cilantro and gently stir to combine.
- In a small bowl, whisk the extra virgin olive oil, lime juice, balsamic vinegar, cumin, kosher salt, smoked paprika, chili powder, and pepper.
- Drizzle the vinaigrette over the beans and vegetables and toss lightly to coat.
- Serve immediately or refrigerate for up to 2 days.
- Drain and rinse the beans well. The extra liquid will make the dip watery and less flavorful.
- Use the freshest produce available. The dip will be bright and garden fresh tasting.
- Mix the dressing in a separate bowl. The ingredients for the tangy dressing to be fully combined before adding to the beans and veggies.
- Store covered in the refrigerator for up to 2 days.
- Category: appetizer
- Method: chopping
- Cuisine: American
- Serving Size: 1/2 cup
- Calories: 114
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Texas caviar, bean dip