Texas Caviar

Summer is here, and it’s a HOT one!

Record temperatures across many parts of the country have made cooking difficult. And eating out regularly can make it hard to maintain healthy habits.

So we decided this month’s recipe should be a cold one!

This “caviar” is naturally vegan, gluten-free, and packed with protein. So it fits well into many diet plans, and it can be easily modified.

And the best part, no cooking!

This is a quick, easy, healthy dish. Great as a salad or side dish. Paired with some grilled meat or fish (or more veggies if you’re vegan or vegetarian!), you can have a complete meal and avoid heating up the house.

The Story:

This recipe (and story!) comes from another Achievement team member!

“This is a recipe passed to me from my mom and is very common in the Southeastern United States. We often tailgate for football games and this is always a dish that’s on the table and a crowd favorite. It’s fresh and healthy, but also filling because of all of the protein in the beans. Served best cold and with tortilla chips and shared with friends (it makes a lot!).” — Jen L., Evidation

Ingredients:

SALAD:

1 15 ounce can black-eyed peas rinsed and drained

1 15 ounce can black beans, rinsed and drained

1 15 ounce can sweet corn rinsed and drained

1/2 red bell pepper, finely diced

1/2 green bell pepper, finely diced

1/2 a red onion, diced

2 cups grape tomatoes, halved (or cherry tomatoes or 2 Roma tomatoes)

2 ripe avocados, diced

⅓ cup Cilantro (or parsley), finely chopped

DRESSING:

1/4 cup olive oil

1/4 cup fresh-squeezed lime juice

2 tablespoons chopped cilantro

2 cloves garlic, crushed

1 teaspoon brown sugar

3/4 teaspoon red chili flakes, adjust to your preference of spice

1/2 teaspoon ground cumin

1 teaspoon salt

TO SERVE:

Veggie sticks, Tortilla chips, etc.

Directions:

  1. Combine salad ingredients in a large bowl. Mix together to combine. Set aside.
  2. Whisk dressing ingredients together in a smaller bowl, until well combined.
  3. Pour dressing over salad, stir through, and serve with chips or veggie sticks.

Modifications/Tips:

“I add red wine vinegar to this as well for a bit more acid. You can also substitute pre-made Italian dressing in a pinch (recommend a zesty Italian). Letting it soak overnight (without avocado and tomatoes) and adding the avocado and tomatoes right before you’re ready to serve it helps the beans really soak up the flavors. If you don’t like or have one of the ingredients (for example, I often skip the bell peppers), it’s a very forgiving recipe! The black-eyed peas, black beans, corn, tomatoes (can also use canned!), and acidic dressing are the core ingredients. All others are to taste!”

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