Easy Kansas Caviar Recipe for Anytime Snacking
This bright and zesty Kansas Caviar is a crowd-pleasing bean-and-corn salsa loaded with tomatoes, peppers, and cilantro, tossed in a limey vinaigrette. Perfect for scooping with tortilla chips or spooning over grilled chicken, tacos, or salads.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup black beans, drained and rinsed
- 1.5 cup black-eyed peas, drained and rinsed
- 1.5 cup sweet corn kernels canned and drained or thawed frozen
- 1 cup Roma tomatoes, seeded and diced
- 1 cup red bell pepper, diced
- 0.5 cup red onion, finely diced
- 2 tablespoon jalapeño, minced remove seeds for milder heat
- 0.5 cup fresh cilantro, chopped
- 1 cup avocado, diced add just before serving
- 0.25 cup fresh lime juice
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt to taste
- 0.5 teaspoon black pepper
- 0.5 teaspoon chili powder optional
Instructions
Preparation Steps
- Rinse and drain the black beans, black-eyed peas, and corn very well; let excess moisture drip off.
- Chop the tomatoes, red bell pepper, red onion, jalapeño, cilantro, and avocado as directed.
- In a small bowl, whisk together lime juice, olive oil, apple cider vinegar, honey, cumin, garlic powder, salt, black pepper, and chili powder.
- In a large bowl, combine beans, black-eyed peas, corn, tomatoes, red bell pepper, red onion, jalapeño, and cilantro.
- Pour the dressing over the mixture and toss until evenly coated. Gently fold in the avocado.
- Taste and adjust seasoning. Chill for 20 to 30 minutes for best flavor, then serve with tortilla chips or as a topping for grilled meats and tacos.
Notes
For crunch, add 0.5 cup diced cucumber. To make ahead, mix everything except avocado; fold avocado in just before serving. Keeps well refrigerated for up to 3 days.