Let’s start with the color in this bean dip, also known as “Texas Caviar”, so many colors! This is one of my favorite dishes. It is so easy, full of flavor & healthy. I make this often for casual get together’s and I also make it just to keep in the fridge during the week for a quick snack, side dish or even a meal with the beans stuffed in pita pockets. This makes a pretty big batch, about 8-9 cups, so left overs are common and can be stored in the fridge for up to a week.
You will need:
1 15.5 oz. can black eyed peas
1 15.5 oz. can cannellini beans
1 15.5 oz. can black beans
1 15.5 oz. kernel corn in water
1 red bell pepper
1 orange bell pepper
1 medium red onion
1/4 cup balsamic vinegar
2 tbsp extra virgin olive oil
1/2 tsp parsley flakes
1/2 tsp basil
salt & pepper to taste
1. Open the cans of beans & corn and rinse in a strainer under cold water. With using canned beans instead of fresh beans there will be some added sodium so you will want to rinse the beans well.
2. Remove the hearts from the bell peppers and dice finely.
3. Cut the ends of the red onion and remove the skin, dice finely.
4. Mix the beans, peppers and onion together in a large mixing bowl.
5. In a small mixing bowl whisk together the oil, vinegar, parsley & basil, pour over bean mix and stir well.
6. Add fresh ground salt & pepper to taste.
7. Serve in a bowl with tortilla chips.
Note: When storing the left overs, the vinegar will settle at the bottom. I always give the container a quick shake to re-coat the beans before serving again.
Megan - The Emotional Baker says
I love all these flavors! I think this would be delicious in pitas – yum 🙂