Also known as Texas caviar, this hearty mix of beans, corn and tomatoes is perfect for potluck. Alternatively, dip tortilla chips for a snack or meal. There are many variations of this bean salad. This includes both black peas and black beans, plus garlic, onions, tomatoes, and corn. Please feel free to add. Chopped bell peppers, fresh chili and coriander are all great accents. Don’t you have any fresh corn? Use frozen and steamed or canned. The salad the next day is even tastier.
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Get ahead: Refrigerate for at least 30 minutes before serving.
storage: Can be stored in the refrigerator for 4 days.
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Portion: 3–6 (makes 6 cups)
- 2 large ears of corn, peeled (can be substituted with 3 cups drained canned corn)
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic (chopped or finely grated)
- 1 small red onion (4 oz), diced
- 1 jalapeno, diced or 2 tablespoons hot sauce, such as sriracha hot sauce or Louisiana hot sauce (optional)
- 1/8 teaspoon fine salt, more if desired
- freshly ground black pepper
- 1 can (15 oz) black-eyed peas, drained and rinsed (1 1/2 cups cooked black-eyed peas can be substituted)
- 1 can (15 oz) black beans, drained and rinsed (1 1/2 cups cooked black beans can be substituted)
- 3 ripe plum tomatoes (10 oz total), diced
- 3 tablespoons chopped fresh basil (optional)
- Corn chips (optional)
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Active: 25 minutes
|Total: 55 minutes
step 1
Heat a cast-iron skillet over high heat until it is slightly smoking. Add the corn cobs and cook until some of the kernels are brown and blackened, about 2 minutes. Flip over and continue cooking, turning every few minutes, until the corn is lightly browned all around. Transfer the corn to a plate. (If using canned corn, no cooking is required.)
Step 2
In a large bowl, combine olive oil, vinegar, garlic, red onion, jalapeño or hot sauce (if using), salt and a pinch of black pepper. Add black peas and black beans and mix.
Step 3
Cut the corn off the cobs and add to the bowl along with the tomatoes and basil (if using). Stir well to combine. Taste and adjust the seasoning by adding salt and pepper as needed. Refrigerate for at least 30 minutes before serving. Serve with corn chips.