Ingredients
- Dressing:
- ½ cup olive oil
- 3 tablespoons honey
- ¼ cup apple cider vinegar
- 1½ teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Caviar:
- 1 lb Roma tomatoes, seeded and diced
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1½ cups frozen sweet corn, thawed
- 1 red onion, diced
- ½ cup diced red bell pepper
- ½ cup diced yellow bell pepper
- 1 jalapeño, seeded and diced
- 1 cup chopped cilantro or parsley
Instructions
- Make Dressing: In a small bowl, whisk together olive oil, honey, apple cider vinegar, chili powder, garlic powder, salt, and pepper. Set aside.
- Prepare Caviar: In a large mixing bowl, combine tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, jalapeño, and cilantro.
- Toss and Refrigerate: Pour the dressing over the salad and toss until evenly coated. Cover and refrigerate for 1 hour to let flavors meld.
- Serve: Serve chilled with tortilla chips or as a topping for fish, chicken, or tacos.
Notes
- Serve as a refreshing dip with tortilla chips, or as a topping for grilled meats, tacos, or fish.
- Can be made ahead and refrigerated for up to 1-2 days for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Tex-Mex
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 13g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
