Texas Caviar

However you dish up this delicious corn salad, you can’t go wrong! With summer’s beautiful bounty, now is the perfect time to toss together this fresh, vibrant salad with what’s in season. It’s a unique dish to bring to potluck parties, too. Just chuck a big spoon into the bowl and let everyone help themselves. Every scoopful is yummier than the last! Serve a heaping bowl of this scrumptious, healthy salad alongside your next summer feast.

YIELD: Serves 8-12


2 (15 oz.) cans black eyed peas, drained
1 (15 oz.) can black beans, drained
2 cups corn, fresh or frozen
1 cup red onion, minced
1 green bell pepper, small diced
1 red bell pepper, small diced
1 jalapeno, seeded and minced
5 garlic cloves, minced
1/4 cup minced cilantro
3 scallions, sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime


Add all ingredients to a large bowl and toss to combine. Cover and refrigerate at least one hour, or up to 24 hours. Serve with tortilla chips, on top of burgers/sandwiches or crostini, or on the side of your favorite grilled meats and fish.