Description
Texas caviar is a quick and easy bean salad summer salad that’s vegan and gluten-free. It can be enjoyed as an appetizer, snack, or dip paired with tortilla chips.
Ingredients
Units
Scale
- 1 1/2 cups black beans, cooked
- 1 1/2 cups black-eyed peas, cooked
- 1 1/2 cups sweet corn, cooked
- 2 large avocados, cubed
- 1 large red onion, diced
- 1/3 cup cilantro, diced
- 2 clumps green onions, chopped
- 3 cups tomatoes, diced
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons ground black pepper
- 3/4 teaspoon Himalayan salt
- Juice from 4 medium limes
Instructions
- Combine all ingredients into a large bowl and mix thoroughly.
- Serve with vegan tortilla chips or however the heck you like!
Notes
- You can definitely use canned beans for this recipe. I would just make sure to rinse them well and even dry them off a bit.
- Cowboy caviar should be kept in an airtight container in the fridge for up to 3-5 days. (A glass container will help keep it fresher for longer.)
- This easy bean salad can be kept in the fridge for 3-5 days. This recipe calls for avocado though, so if you do plan on storing it for more than two days then I would keep the avocado separate and just add a bit to each serving as you go.
- Prep Time: 15 minutes
- Category: Side, Salad, Dip
- Cuisine: American
Keywords: texas caviar, cowboy caviar, avocado salad, avocado dip, avocado bean dip