📝 About This Recipe
Born in the heart of the 1940s at the Driskill Hotel in Austin, this vibrant 'caviar' is a celebration of Southern hospitality and bold Tex-Mex flavors. It features a colorful mosaic of protein-rich beans, crunchy peppers, and sweet corn, all tossed in a tangy, cumin-spiked vinaigrette that deepens in flavor as it marinates. Whether you serve it as a refreshing summer salad or a chunky dip, it's a crowd-pleasing staple that brings a bright, acidic punch to any barbecue or potluck spread.
🥗 Ingredients
The Legume Base
- 15 ounces Black-eyed peas (1 can, drained and thoroughly rinsed)
- 15 ounces Black beans (1 can, drained and thoroughly rinsed)
Fresh Produce
- 1.5 cups Sweet corn (fresh off the cob, thawed frozen, or canned)
- 3 pieces Roma tomatoes (seeded and finely diced)
- 1 large Red bell pepper (finely diced)
- 1 large Green bell pepper (finely diced)
- 1/2 cup Red onion (very finely minced)
- 2 pieces Jalapeños (seeded and minced for medium heat)
- 1/2 cup Fresh cilantro (chopped)
- 1 large Hass avocado (diced just before serving)
Zesty Vinaigrette
- 1/3 cup Extra virgin olive oil (high quality)
- 1/4 cup Apple cider vinegar (provides the classic tang)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Honey (to balance the acidity)
- 1 teaspoon Ground cumin (toasted for extra aroma)
- 1/2 teaspoon Chili powder (mild or ancho)
- 2 cloves Garlic (pressed or finely grated)
- to taste Salt and Black Pepper (be generous with the salt)
👨🍳 Instructions
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1
Drain the black-eyed peas and black beans into a colander. Rinse them under cold running water until the water runs clear and no foam remains, then let them sit to drain completely.
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2
Prepare the vegetables: Seed the tomatoes and bell peppers before dicing to ensure the dip doesn't become too watery.
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3
In a very large mixing bowl, combine the drained beans, corn, diced tomatoes, red and green bell peppers, minced red onion, and jalapeños.
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4
In a separate small glass jar or bowl, whisk together the olive oil, apple cider vinegar, lime juice, and honey until emulsified.
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5
Add the pressed garlic, ground cumin, and chili powder to the dressing, whisking again to ensure the spices are evenly distributed.
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6
Pour the dressing over the bean and vegetable mixture. Use a large rubber spatula to gently fold the ingredients together until every piece is coated.
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7
Taste the mixture and add salt and freshly cracked black pepper. Keep in mind that the flavors will meld and the beans will absorb salt over time.
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8
Stir in the chopped cilantro. Cover the bowl tightly with plastic wrap or a lid.
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9
Refrigerate the dip for at least 1 hour, though 4 hours is ideal. This 'marination' period is crucial for the vinegar to soften the onions and infuse the beans.
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10
Just before serving, peel and dice the avocado. Gently fold it into the dip so the pieces remain intact.
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11
Give the dip one final toss to redistribute the dressing that may have settled at the bottom of the bowl.
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12
Transfer to a decorative serving bowl and serve chilled or at room temperature.
💡 Chef's Tips
Always rinse your canned beans thoroughly to remove excess sodium and the 'tinny' metallic taste. For the best texture, try to dice all your vegetables into uniform sizes roughly the same size as a black bean. If you have time, make this a day in advance (excluding the avocado) to allow the flavors to reach their peak. If you find the dip too acidic, add an extra teaspoon of honey or a pinch of sugar to mellow it out. Use fire-roasted corn (either grilled or from a can) to add a subtle smoky depth to the recipe.
🍽️ Serving Suggestions
Serve with thick-cut, salty tortilla chips or sturdy corn scoops for the perfect crunch. Use it as a vibrant topping for grilled chicken, flaky white fish, or flank steak. Spoon it over a bed of shredded romaine lettuce for a quick and healthy Tex-Mex salad. Pair with a crisp Mexican lager with a lime wedge or a refreshing hibiscus iced tea. Add a dollop to a breakfast burrito or over scrambled eggs for a protein-packed morning kick.