Best Texas Caviar - Superbowl
Submitted by happyzhangbo
Crunchy, zesty Texas caviar loaded with black beans, pinto beans, corn, bell peppers, jalapeno, and cilantro in a tangy rice vinegar dressing. The ultimate game day dip for a crowd.
YIELD
32 servingsPREP
15 minCOOK
0 minREADY
3 hrsY’all, this is the dip that disappears first at every tailgate.
Texas caviar is less about fancy and more about bold, bright flavors piled high in a bowl. Black beans and pintos bring the heft, white corn adds a pop of sweetness, and crunchy bell peppers, fiery jalapeno, and a handful of fresh cilantro bring the color and the kick.
The whole thing gets tossed in a warm rice vinegar and olive oil dressing that soaks into every bean and kernel.
Make it a few hours ahead (or even overnight) so the flavors have time to mingle. Scoop it up with tortilla chips and watch it vanish before halftime.
Kitchen Tips
- Rinse and drain your canned beans and corn well. Nobody wants a watery caviar.
- Let the dressing cool completely before tossing it with the vegetables so everything stays crisp.
- Seed the jalapeno for mild heat, or leave the seeds in if your crowd can handle the fire.
- This feeds a big group (32 servings), so it’s built for party-sized bowls and potluck tables.
Ingredients
Directions
Add the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro in a large bowl, and toss until evenly coat and well mix.
To make the dressing:
Add the rice vinegar, olive oil, sugar, and garlic powder together in a pan, and stir well.
Bring to a boil, then remove from heat, and let cool.
Drizzle dressing over bean mixture, and toss evenly until mix well.
Serve.
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