Beachside with Texas caviar dip
Wishing we were back at the beach, soaking up the sun & enjoying slow evenings on the front porch. We're so fortunate to live in NC with both the mountains & the beach only a short drive. While the mountain air so fresh & re-energizing, the beach is our happy place. The waves rolling in & out, the salt water breeze, the sound of sea gulls in the background. It truly is heaven!
We're fortunate to head east every summer for some much needed R & R (and to escape the blistering heat in Raleigh). One of our favorite family traditions is happy hour after a day on the beach. If you know our mom, you know she does it right. Tablescapes are her thing (and have been since before it was a thing). She's also an amazing cook & goes above & beyond to ensure there's something for everyone to enjoy. Enter this Texas caviar dip. This appetizer was the perfect complement to our spread. It's light, refreshing & packed full of flavor / spices. It also comes together quickly, which is exactly how we like our recipes!
We recommend letting it sit for at least a few hours to chill (and let the flavors develop). We served ours with tortilla chips, BUT this dip would also be great with crackers ... as a salad or side dish on its own ... or even be served over grilled chicken. This one is endlessly adaptability, so feel free to get creative & doctor to your liking! Enjoy! xo
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon chili powder (we added more to kick it up)
1 teaspoon Salt (or to taste)
1 pound Roma tomatoes seeded and diced
1 (15 ounce) can black-eyed peas drained and rinsed
15 ounces black beans drained and rinsed
11 ounces sweet corn
1 red onion diced
1 green bell pepper diced
1 red bell pepper diced
1 cup fresh cilantro or fresh parsley, chopped, from 1 bunch
In a large bowl, whisk together the olive oil, white wine vinegar, chili powder, and salt.
Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill until serving time.