Hey there, it’s Cathi from Cherry Blossom Kitchen back this month with Texas Caviar; a quick, easy and very flavorful recipe for your Cinco de Mayo party, Taco Tuesday or whenever you feel like having a healthy, mouth-watering salad with a kick, or a flavor-packed dip for your chips. Texas Caviar originated here in the Lonestar State in 1940 with many variations being enjoyed across the state; my spin on it hits all the flavor and texture notes I crave! Here in Texas, fresh sweet corn is available, but if it’s not where you are, use white or yellow canned corn, it will be equally as fabulous!
1 15 oz can pinto beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
1 ear fresh corn, kernels cut from the cob
½ jalapeno pepper or more to taste, seeded and finely chopped
½ red pepper, cored, seeded and finely chopped
½ green pepper, cored, seeded and finely chopped
2 scallions, finely chopped
½ small red onion, finely chopped
½ bunch cilantro leaves, finely chopped
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt
Juice of 1 lime
1 teaspoon sugar
Combine beans and vegetables in a large bowl and carefully toss to combine.
Whisk dressing ingredients in a small bowl and pour over the beans/vegetable mixture.
Cover and refrigerate an hour, or up to 24 hours.
Serve with multi-grain tortilla scoops, or chips of choice. Eat as a salad, or top your seafood, burgers, meat or crostini with this colorful, tasty medley.
To serve more than 4-6 people, the recipe is easily doubled.