Texas Caviar Bean Dip

• Vegan
• Gluten free

• Produce

  • 1 (15-ounce can Black beans
  • 2 (15-ounce cans Black-eyed peas
  • 2 stalks Celery
  • 1/3 cup Cilantro, leaves
  • 2 (15-ounce cans Corn, yellow
  • 1/2 tsp Garlic powder
  • 1/2 Green bell pepper
  • 2 Jalapeno peppers
  • 1 Red bell pepper
  • 1 Red onion, small
  • 2 Roma tomatoes

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Red wine vinegar
  • 1/4 cup Vegetable oil

Found on spicysouthernkitchen.com

Ingredients

• 2 (15-ounce) cans black-eyed peas, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 2 (15-ounce) cans yellow corn, drained
• 1 red bell pepper, cored, seeded, and finely chopped
• ½ green bell pepper, cored, seeded and finely chopped
• 1 small red onion, finely chopped
• 2 stalks celery, finely chopped
• 2 roma tomatoes, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• ⅓ cup chopped cilantro leaves
• ½ cup red wine vinegar
• 2 teaspoons sugar
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup vegetable oil

Directions

• Combine black-eyed peas, black beans, corn, red bell pepper, red onion, celery, tomatoes, jalapenos, and cilantro in a large bowl.
• In a small bowl, whisk together vinegar, sugar, garlic powder, salt, pepper, and vegetable oil.
• Pour dressing over black-eyed pea mixture and toss to coat. Refrigerate for at least several hours.