Ready for the easiest Cinco de Mayo recipe? This Texas Caviar comes together in a matter of minutes and is full of fresh veggies – peppers, onion, tomatoes – beans, corn, and a tangy dressing!
Today’s post is sponsored by some of our favorite people: Food Should Taste Good. I could (& will) literally eat their chips #allday #everyday.
What is that even?
Texas Caviar is basically a whole bunch of fresh vegetables mixed with black beans, black-eyed peas, corn, cilantro, and some spices.
Sounds simple, but I’m telling you, it’s gonna blow your chip dip loving self outta the water.
Texas Caviar is perfect for the soon approaching Cinco de Mayo.
Which. Let’s take a second and talk about how it’s one of my favorite holidays, because hellooooooo we get to celebrate with chips, salsa, and margaritas. There isn’t a better way to celebrate a holiday if you ask me.
This years Cinco de Mayo festivities will most definitely be FULL of chips and dip and I think this Texas Caviar might just be the star.
It’s fresh, it’s full of flavor, it makes a ton (so perfect for YOUR Cinco de Mayo party), and it’s also perfect for those with food allergies as it’s naturally vegan and gluten free!
Before I start gushing about how obsessed I am with both Food Should Taste Good and this Texas Caviar, I just have to say one thing:
HAPPY BIRTHDAY, TREVOR! 🎉
Yes. Today is Trevor’s birthday! We don’t have anything too fun planned, because we’re leaving for a trip on Wednesday (more on that later), but you KNOW good food and drinks (and maybe some birthday candy) will be involved. 🙂
I’m obsessed with today’s recipe. It’s literally so easy to make and any day I get to make a recipe that pairs with Food Should Taste Good chips is a good day.
Today’s recipe inspiration definitely came from their chips. As always, their chips are made with real, simple ingredients, so I wanted my recipe to reflect that, and what better way to do that than with a recipe full of fresh, seasonal veggies?!
Let me break it down for you (or better yet, watch the video above to see how darn easy this is 👆):
Step One: Chop veggies.
Dice red onion, green bell pepper, red bell pepper, and jalapeno.
Mince garlic and cilantro.
Quarter tomatoes (I used yellow and red cherry tomatoes for more color).
This step taste a liiiiiitle, tiny bit of time, but honestly, just put Netflix on in the background and you’ll be good to go. 😉
Step Two: Stir in other ingredients. 😉
Black beans. Black eyed peas. Corn.
Step Three: Whisk in sauce.
Whisk together olive oil, fresh lime juice, red wine vinegar, cumin, black pepper, and salt.
Toss everything together and stuff your face with chips and dip.
I mean. Come ON. How easy was that? Who knew something so fancy sounding could be so easy?
That’s why I love this Texas Caviar, because it’s easy.
And because it’s delicious of course.
On a hot afternoon, what better snack than fresh, crunchy bell peppers, black beans and corn, all smothered in a tangy, bright, fresh dressing.
THEN to make it better, you get to eat it with c.h.i.p.s.
Today, I used THREE different kinds: Multigrain (my fave), Blue Corn, and Guacamole (Trevor’s fave). But honestly, you could pretty much pair this with any Food Should Taste Good chips.
This Texas Caviar is so easy, so good, so colorful, so crunchy, and SO outta this world delicious.
What’s your favorite chip/dip combo for Cinco de Mayo? Show me the yummy!
- 1/2 cup red onion diced
- 1/2 cup green bell pepper diced
- 1/2 cup red bell pepper diced
- 1/2 - 1 jalapeño peppers diced, seeded/deveined for a less spicy dip
- 4 cloves garlic minced
- 1 pint cherry tomatoes quartered (I used half red, half yellow tomatoes)
- 1/2 cup Cilantro minced
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can black-eyed peas drained and rinsed
- 1 (15 oz) can corn drained and rinsed
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 3 tablespoons red wine vinegar
- 2 1/2 teaspoons ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons salt + more to taste
- Stir all ingredients together in a large bowl.
- Taste and adjust seasonings as needed.
- Cover and store in fridge until ready to serve.
- Serve with chips!
Thanks again to Food Should Taste Good for sponsoring today’s post. We truly are completely obsessed with their chips.