Texas Caviar
Texas Caviar is a tangy and refreshing dip packed with wholesome veggies, beans, and lentils. Perfect to scoop up with your tortilla chips!
Print
Pin
Ingredients
- 1 red bell pepper, diced You could also use orange or yellow bell pepper; they are sweeter than green and give off a nice pop of color.
- 1 green bell pepper, diced
- 1/2 large vidalia onion, diced (about 1 cup)
- 1 cup diced celery (about 3 ribs of celery)
- 1 cup frozen corn The corn will thaw quickly
- 2 cans lentils, drained (about 2 cups of cooked lentils)
- 1 can black beans, drained and rinsed
Apple Cider Vinegar Dressing.
- 3/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1/4 cup granulated sugar
- 1 TBSP water
Instructions
- Place the chopped vegetables, corn, lentils, and beans into a large mixing bowl; set it aside.
- Heat a small saucepan over medium heat, and add the apple cider vinegar, olive oil, water, and sugar to it. Whisk the liquid and bring it to a boil. Let it boil for about a minute, or until the sugar has fully disintegrated, whisking occasionally.
- Remove the saucepan from the heat and let it sit to cool.
- When the liquid has cooled to room temperature, poor it over the veggies and beans and carefully stir using a spatula or a large spoon.
- Cover and refrigerate until it’s time to serve. I do recommend making this a day ahead so that the flavors set—the longer it sits, the tastier it is!
- Serve with tortilla chips—I especially like to serve this with scoop-type chips.
Notes
Calculating servings for this dish is a tough one, but trust me, this will feed a crowd as an appetizer served along other appetizers!