Happy Monday morning friends! I hope you all enjoyed the holidays. I know I sure did!
Are you ready for 2016? Have you made any New Year’s resolutions? Make a beeline for the gym yet? Cut all the sweets out of your diet? Don’t forget friends, it’s all about balance. You can still have those delicious sweet treats as long as you add some healthy options to your diet, and today I’m going to help you out by sharing my delicious recipe for Texas Caviar.
Have you guys ever tried Texas Caviar? I could eat this stuff by the bowlful. It’s not only good for you, but tastes totally fresh and delicious. It’s also loaded with lots of beautifully colored veggies, and during the winter months when beautiful colors seem to disappear in my neck of the woods this dish brings a smile to my face.
Texas Caviar is actually considered a salad, but you can also enjoy it alongside some tortilla chips as a dip. Whatever floats your boat as we say at the BHK. It’s a mixture of black-eyed peas, corn, tomatoes, yellow and orange peppers, jalapenos for some heat and tossed with a light vinaigrette dressing with a touch of lime. It doesn’t get much healthier than this folks!
I’m not only excited to share the recipe with you today, but I also wanted to mention the gorgeous bowl it’s pictured in. When Tom and I were down in Charleston, South Carolina for Thanksgiving visiting our son Sean we had dinner at Husk Restaurant. I not only fell in love with the food at Husk, but I also fell in love with their gorgeous rustic tableware. It was designed by CBFB Tablescapes right in Charleston. Their pieces are just stunning! Next time you’re in Charleston, it’s definitely worth a visit!
I hope you all enjoy your week!
- One 15.5 ounce can Goya black-eyed peas, drained and rinsed
- One 11 ounce can white shoepeg corn
- 1/2 cup yellow pepper, seeded and small diced
- 1/2 cup orange pepper, seeded and small diced
- 1/2 cup grape tomatoes, quartered
- 1/4 cup pickled jalapenos, finely chopped
- 3 scallions, finely chopped
- 2 garlic cloves, minced
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- Juice of half a lime
- 1 tsp. kosher salt
- 1/4 tsp. pepper
- Place all ingredients in large bowl and toss to combine. Cover and chill for 2-3 hours. Serve with tortilla chips or as a side.