I’ve made Texas Caviar for many years. If you are from the South, you probably have your own favorite recipe too! There really is nothing complicated about this dish at all, but I would recommend making the recipe a day ahead so you can store in the refrigerator overnight so the flavors can meld.
I have made my own dressing for this before which is just a great Italian Dressing, but your favorite bottled dressing works just fine. I used the Olive Garden Italian Dressing that I found at HEB but any good Italian Dressing will work! I got my Olive Garden dressing at HEB but I know Walmart has it too: https://www.walmart.com/ip/Olive-Garden-Signature-Italian-Dressing-16-fl-oz-Bottle/.
This dish is so colorful, loaded with flavor, making the perfect side dish for your weekend BBQ’s this summer!
Summertime -Texas Caviar, a Great BBq Side Dish
One thing I did do differently this time is that I grilled my corn. I was grilling other things, had 6 ears of corn in my refrigerator, and decided that was what I would do, grill the corn instead of using canned or frozen corn, which by the way, or just fine too. I do think the grilled corn added depth and a smokey flavor to the dish.
Here’s the link to my grilled corn! https://the2spoons.com/corn-on-the-cob-perfectly-charred-on-the-grill/
Summertime – Colorful Texas Caviar, a Great BBq Side Dish
Don’t forget this with your next BBQ! A great refreshing side dish!
Ingredients
- 1 Yellow bell pepper, diced after removing membranes and seeds
- 1 Orange or Red Bell Pepper, Diced after removing membranes and seeds
- 1 Green bell pepper, dices after removing membranes and seeds
- 2 jalapenos, seeded and finely chopped
- 2 15 oz cans blackeye peas or 1 can black eye peas and one can black beans
- 6 ears grilled corn (//www.the2spoons.com/corn-on-the-cob-perfectly-charred-on-the-grill/) or if you don't want to use the grilled corn use a can of yellow whole kernel corn
- 4 roma tomatoes, diced (add just before serving)
- 1 bunch cilantro (add just before serving)
- Italian Dressing of your choice
Instructions
- Remove membranes and seeds from peppers.
Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).
Drain and rinse the blackeye peas. Cut the corn off the cob or add the can of corn to the peppers.
Add some of the Italian dressing and stir well.
Cover and marinate in refrigerator for 8 hours.
Drain if needed, as it may before a little watery. If you do drain, you can add a little more dressing.
Dice roma tomatoes and cilantro and stir into mixture.
