Texas Caviar
Anything about summer is fun! There are outdoor activities, vacations, touring, days at the beach or by the pool, gardening, picnics, BBQs, backyard parties and so on. The food as well is fun and colorful. The meals are lighter and more casual. It seems that we tend to eat more Finger Foods, tapas, Snacky Food and Appetizers.
A dish that is served more often during the summer time than any other time during the year is Dips. They are quick and easy to prepare as well as fun to eat. They can be served with tortilla chips, bread, crackers and crudités but they can also be a side dish or a topping for your proteins.
I love dips and I do have many recipes so I can do a rotation of them during the summer. There’s one that I really enjoy for diverse reasons and it’s my Texas Caviar! This dip is always a hit when I serve it to my guests. It’s colorful, flavorful and so healthy.
Summer is all about using fresh produce and this Texas Caviar has plenty of them in it; orange and red bell peppers along with poblanos and jalapeños. I also add tomatoes for added color and some acidity and legumes which are so good for us and are packed with fiber.
As most of you should know by now, I don’t like using dressings from the store therefore I make my own. My lime dressing has a beautiful combination of oil, acidity, and spices… it tastes so fresh!
With all the gatherings we have during the summer time, this Texas Caviar dip is a fabulous choice for you to make. It has a beautiful rainbow of colors and it’s fresh, delicious and incredibly healthy! Packed with vitamins, and nutrients, this is a dish that you’ll enjoy serving this summer.
Bon Appétit! 🍽
Here are more great dip recipes for you to enjoy… 😀
– Sausalito Smoked Salmon Dip
– Jalapeño Bacon Cheese Dip
– Six Layer Chip Dip
– Crab Artichoke Pepper Dip
– Pumpernickel Spinach Dip
– Spicy Tropical Salsa
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers
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Texas Caviar
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Ingredients
CAVIAR
- 1 1/2 cups orange peppers, seeded, membranes removed and finely chopped
- 1 1/2 cups red peppers, seeded, membranes removed and finely chopped
- 3/4 cup poblano peppers, seeded, membranes removed and finely chopped
- 1/4 cup jalapeño peppers, seeded, membranes removed and finely chopped
- 1/2 cup red onions, finely chopped
- 3/4 cup Roma tomatoes, seeded and finely chopped
- 1 can (15 oz/400g) black-eyed peas, rinsed and drained
- 1 can (15 oz/400g) black beans, rinsed and drained
- 1 can (15 oz/400g) corn kernels, drained
- 1 can (4 oz.) diced green chiles
- 2 tbsp. fresh cilantro, finely chopped, for garnish (or more to taste) tips & tricks
LIME DRESSING
- 1/4 cup grapeseed oil tips & tricks
- 1/4 cup freshly squeezed lime juice tips & tricks
- 3 large cloves garlic, pressed
- 1 tbsp. agave nectar
- 1/2 tsp. chipotle chili powder
- 1/2 tsp. ground cumin
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- ground Himalayan sea salt, to taste
Directions
CAVIAR
- In a large bowl, combine all the ingredients except cilantro.
LIME DRESSING
- In a small bowl, combine all the lime dressing ingredients; whisk until well blended.
- Pour dressing over the pepper mixture, stir, cover and transfer to the refrigerator for at least 6 hours and up to 8 hours.
- Before serving, sprinkle on some fresh chopped cilantro and serve with tortilla chips.
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