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Texas Caviar with Avocado

A vibrant, crowd-pleasing appetizer that combines the creaminess of avocado with the crunch of fresh vegetables and black-eyed peas for a satisfying dip or salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can black-eyed peas, drained and rinsed Canned peas are convenient; rinse well to remove tinny taste.
  • 1 cup fresh corn Preferably cut straight off the cob; frozen corn can also be used.
  • 1 medium jalapeño, diced Can be deseeded for a milder taste.
  • 1 cup bell peppers, diced Any color bell pepper can be used for a crunchy texture.
  • 1 cup cherry tomatoes, halved For a burst of sweetness.
  • 1 medium ripe avocado, diced Add shortly before serving to prevent browning.
  • 1/4 cup fresh cilantro, chopped Adds a fresh herbal note.
Dressing
  • 3 tablespoons lime juice A must for flavor and to keep avocado bright.
  • 1 tablespoon red wine vinegar For added depth in dressing.
  • 1 teaspoon honey or agave syrup To balance acidity.
  • 1/2 teaspoon ground cumin Enhances flavor profile.
  • 1/2 teaspoon smoked paprika Adds a smoky touch.
  • to taste none salt and pepper For seasoning.

Method
 

Preparation
  1. In a large mixing bowl, combine the black-eyed peas, corn, diced jalapeño, bell peppers, cherry tomatoes, and cilantro.
  2. In a separate bowl, whisk together the lime juice, red wine vinegar, honey or agave syrup, ground cumin, smoked paprika, salt, and pepper.
  3. Pour the dressing over the bean mixture and toss gently to combine.
  4. Just before serving, add the diced avocado and gently fold it into the mixture.

Notes

To keep avocados from browning, toss them in lime juice or coat them with olive oil before adding to the dish. Serve with tortilla chips or use as a topping for tacos.