I have been making Texas Caviar for as long as I can remember, but only discovered today why it has such an odd name: The creator of this famous bean dip first served it in the lone star state in 1940, and joked that with all the black-eye peas, it looked like a poor version of the actual caviar. This colorful dish is a great addition to any party or gathering. While still maintaining the integrity of this original dish, my take on it has more veggies than beans. I also prefer to use fresh corn and tomatoes, rather than their canned cousins. However, if cans are all you have at the moment, they will work just fine. 

Texas Caviar is in its element served with a bowl of tortilla chips, but there is nothing wrong with asking it politely to fill in as a side salad. Texans always have a few tricks up their sleeves. And I use bottled, Italian dressing. Most of my salads are decked out in homemade dressings, but I think the prepared works just fine in this dip. Be sure to make it several hours or a day in advance, to let the flavors intermingle and become a team. It keeps for several days in the refrigerator. 

Texas Caviar

1 can black beans, drained

1 can black-eyed peas, drained

3 medium tomatoes, fine chopped and drained (or a 15 oz. can of diced tomatoes, drained)

3 ears of corn, grilled or cooked, then kernels cut off the cob to make 2 cups (or a 15 oz. can of corn, drained)

1 whole red and/or yellow pepper, finely chopped to 1 cup

small red onion, finely chopped, about 1 cup (fine to use yellow onion)

1 large or 2 small jalapeño peppers, seeded and finely diced (can substitute 2 Tbsp. finely diced pickled jalapeño peppers)

1/2 - 3/4 c. chopped cilantro

few sprinkles garlic powder

salt and pepper to taste

1 c. bottled Italian dressing

Prepare the ingredients and stir all together. My favorite preparation for the corn is to grill it for 5-7 minutes, turning every few minutes. You can also blanche it in boiling water for 5 minutes. When cool, cut the corn off the cob. Drain and rinse the beans. Chop the tomatoes and drain for a few minutes. Chop all the peppers, the onion, and the cilantro. Stir everything together. Sprinkle in the garlic powder, salt and pepper. Pour the dressing in and stir gently together. Cover and store in a glass container in the refrigerator for several hours or a day, before serving with tortilla chips.