Simple recipes look at Texas caviar and contemplate why they’re so complex. After all, Texas caviar is simply a mishmash of nine ingredients, chopped, and stirred together. But oh how good it is…
There’s that zip of jalapeño, that earthiness of black beans, and that sweetness of corn. And that’s only phase one of flavor. Add in tangy tomato, fresh cilantro, and pungent white onion and you have a taste explosion!
Texas caviar is a dip in only the loosest of terms since the ingredients are all simply chopped – think more chunky salsa without the liquid. There’s just a little olive oil to provide a very light olive-y taste (a perfect foil to the big flavor of cilantro) and a cohesive shine. Plus that lime juice (optional here) to give it a citrusy undertone.
For party situations and game days, the recipe easily doubles (or triples) to make enough for the whole crowd. It’s perfect with tortilla chips, pita, or crispbreads. If you want a little more spiciness, consider using a serrano pepper instead of the jalapeño. The serrano peppers have the same bright grassy flavor, but with typically double the heat (and sometimes more.)
See it being made:
Like this recipe? You’ll love these too:
- Cowboy Candy: Also known as candied jalapeños. These sweet and fiery jewels are delicious on sandwiches, pizzas, and even desserts.
- Peach Habanero Salsa: Peaches and habs are an incredible pairing. This is a favorite for serving with salty tortilla chips or as a side with pork.
- Quick Taco Salsa: Want an easy salsa that’s perfect for taco night? This is it.
Texas Caviar
Ingredients
- 2 cups black beans
- 2 cups yellow corn
- 2 tomatoes chopped
- 1 jalapeño pepper seeded and chopped
- 1 avocado chopped
- 1 white onion chopped
- 1 bunch cilantro leaves chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice optional, adds a citrusy depth
Instructions
- In a large bowl mix all ingredients until fully combined.
- For best flavor, place in the refrigerator for 2 to 3 hours prior to serving.