A recipe for colorful and zesty Texas Caviar, a make-ahead party dip loaded with fresh summer vegetables and hearty black-eyed peas. This light and healthy appetizer is perfect for any spring or summer gathering, and can be served with tortilla chips or as a topper for any grilled protein!
In a large bowl, whisk together red wine vinegar, lime juice, sugar, 2 teaspoons, salt, and red pepper flakes. Very slowly, drizzle in Canola oil, vigorously whisking all the while.
Add the black-eyed peas, corn, tomatoes, bell peppers, onion, and jalapeno to the bowl along with the remaining ½ teaspoon of Kosher salt. Stir ingredients together, making sure everything was coated in the dressing.
Cover with plastic wrap and refrigerate until cold, at least 3 hours before serving.
Makes about 6 cups.
If you are not making the dressing, you can sub in ⅔ cup of store-bought dressing such as Italian dressing or a red wine vinaigrette.
The Anthony Kitchen