Delicious Texas Caviar a diabetic friendly version with full of flavor and rich side dish with beans and colorful veggies, great as salad, dip or salsa.
This is the dish you can call as dip, salsa or salad. Yes all in one. I came to know about Texas Caviar lately and decided to try it immediately. Only few recipes get a chance to try ASAP otherwise they will be in my recipe wish list and take it own sweet time. I can say this Texas caviar is filling and you can serve them with a bowl of chips or even as side dish or just as such. Tradtionally it is made with black eyed peas.
Hubby is really happy when I make salad or any other savory dish rather than a sweet dish. Since I have two kids who love sweet it get upper hand always. This Texas caviar is also called Cowboy caviar. You can go ahead and add black eyed peas, black beans and pinto beans. My version of Texas Caviar contains only one bean that is pinto beans. Also I didn’t add any corn. May be next time I will include few more beans and roasted corns.
I used red, orange bell pepper along with Serrano pepper. If you want you try with pobalano pepper, Serrano pepper or even jalapenos. That is why I said you can adjust according your taste buds there is no hard and fast rule that you have to add certain vegetables. You can add avocado or jicama too. I used cilantro and fresh oregano as herbs in my Texas caviar recipe. The dressing is so simple that just mix with olive oil, red wine vinegar, salt, pepper. You can add touch of sugar I didn’t like it in my salad recipe so skipped that part. Best part is that you can make ahead and serve chilled. Even next day it will taste good. This is ultimate healthy, diabetic friendly tasty salad. While eating you won’t find any dull moments. It is like a colorful bowl of fresh veggies and beans, you want protein portion that is there, you want colorful veggies part that is also there. Why wait dig in some. Here is my simple recipe.
If you like this salad recipe here is the other bean salad recipes
Texas Caviar: Diabetic friendly
- 16 oz Pinto beans Make sure to drain and wash well with water to reduce to salt
- ½ cup red bell pepper
- ½ cup yellow pepper
- ½ cup chopped tomato
- ½ cup chopped red onion
- 1 Serrano pepper chopped into rounds
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped fresh oregano
- For dressing
- 1 ½ tablespoon olive oil
- 1 ½ tablespoon red wine vinegar
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt or to taste
- Combine first 8 ingredients in large bowl. In another bowl add olive oil, red wine vinegar, cumin, garlic powder, onion powder, black pepper and salt and mix well.
- Then add this olive oil mixture into the veggies and beans and mix well. Enjoy.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.