Before typing up this recipe, I had to search my archives because I could not even believe that I have not shared this recipe until now. It is a family favorite and all summer long, it is what I brought to pretty much every potluck that we attended.
Now before you get freaked out that I am sharing a caviar recipe, there is no fish eggs in this recipe. Texas caviar is another name for a black bean salad. I was first introduced to this style of salad at a family get together when a family member brought something similar and I couldn't stop eating it.
I made my first batch of Texas caviar shortly after that and haven't stopped since. Whenever I can't think of what to bring to something, my husband without doubt will recommend bringing this. He is obsessed and will sit there with a bag of tortilla chips and eat tons of it.
Tortilla chips along with the Texas caviar is the way that we usually eat it but I have had the leftovers on a salad or in a tortilla with cheese and salsa- both of which are great options.
AKA Black Bean Salad
Prep Time: 10 minutes
- 1 can of rinsed, no-added salt black beans
- 1 cup frozen corn
- 1 large tomato, finely diced
- 1 green pepper, finely diced
- 1/4 cup diced green onion
- Juice of 1 lime
- 3 tablespoons olive oil
- 2 tablespoons apple cider or red wine vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Optional: salt
Mix all ingredients together and serve. Tastes best when it has a couple of hours to marinate. Serve with tortilla chips.
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