Every tailgate needs buffalo chicken something! Bring this to your next tailgate party and leave…
One of the best bean salsas ever invented! Here is a light and crazy delicious side that goes perfect with so many recipes…or even just some tortilla chips!
The first time I ever heard of “Texas Caviar” was at my grandma’s house over a decade ago. I also never really worried or asked where the name came from. I just assumed someone made another version of a bean salad (which sadly was a canned staple at my grandma’s house). I was happily mistaken and was quickly introduced to probably one of my favorite dips!
In that moment I was in total disbelief that something so light and refreshing had a massive amount of flavors going on – sweet, tangy, spicy and salty. Then it wasn’t but a year or so later my aunt showed up at my grandma’s house with another variation of the same dip which was just as amazing. I couldn’t stop eating it! She added avocados to hers which obviously was a game changer!
There are many variations of this recipe. Some are called “Cowboy Caviar” some are called “Texas Caviar Bean Dip”… call it what you want but all are similar in ingredients. The ratios can vary, which goes to show that you can make this however you prefer. You can also go a “not so light” route and add more oil, avocados and add real sugar. The best part of that is you can use the leftover dressing in the bottom and top salad.
Here are some other recipes that you can add this dip too!
For the corn/beans: I have made this a million times and I think every time I have done a different variation of corn and beans. The corn canbe fresh off the cob. It doesn’t have to be grilled (that’s just my favorite way). You can of course sauté frozen corn or even add canned corn (whole kernels). As far as beans, I love black beans and pinto but this recipe is known for having black eyed peas. You need at least two cans of beans so mix up the variety.
This is hands down one of the most addictive concoctions I’ve ever eaten. The best part is that it’s healthy and can be made lighter depending on the dressing. And to add to it’s overall greatness, it’s the perfect topping to so many dishes that you might as well have it on hand at all times. My version is light and uses two types of beans and fresh grilled corn!
- 2 tablespoon olive oil extra virgin
- 2 tablespoons apple cider vinegar
- 2 packets zero calorie sweetener (Stevia or Splenda)
- 1-2 limes zested and juiced
- ¼ teaspoon garlic powder
- salt & pepper to taste
- 4-5 medium ears corn grilled, or 2 cups
- 1 (15 oz.) can pinto beans or black eyed peas rinsed, drained
- 1 (15 oz.) can black beans rinsed, drained
- 2 Roma tomatoes finely diced
- 1 small-medium bell pepper diced
- ⅓ cup red onion finely diced
- 1 jalapeno pepper deveined, seeded, finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup fresh cilantro finely chopped
- ¼ teaspoon chili powder optional
- ¼ teaspoon cumin optional
- 1 cup avocado chopped, optional
- In a medium mixing bowl, whisk together olive oil, sweetener, vinegar, lime, garlic powder, salt and pepper.
- Husk corn and remove all silk and husks. Soak in salt water for at least an hour. This will help flavor, continue cleaning the corn and create a little more steam when grilling
- If grilling corn, preheat grill to high heat for 5-10 minutes. Place corn on the grill and cook for 2 minutes on each side, flipping 4 times. Between flipping, keep grill top closed.
- Remove from grill and sprinkle salt and pepper and let cool for 10-15 minutes before cutting.
- Prepare tomatoes, garlic, jalapeno, peppers and add to the mixing bowl with the dressing. Add a dash of salt and pepper.
- Cut corn off the cob once it is cool and add to the mixing bowl. Drain and rinse beans and then add them to the bowl. Stir everything together so it is well combined. Add chopped cilantro and gently fold in. Best if it sits in the fridge for at least 30-60 minutes. (Fridge time not included in recipe prep time – just suggested)
- If adding avocado, add right before serving.