A fresh picnic classic from Inspired Health Group Dietitian Nutritionist, Nicole Moretta.

Texas Caviar

Enjoy this vibrant dish at your next picnic, potluck, or gathering as an appetizer dip with tortilla chips, side salad or entree topping.  Make a day ahead and refrigerate for an even tastier summer ready salad!

  

1 15 oz. cans black eyed peas, drained
1 15 oz. can black beans, drained
1 15 oz. can pinto beans, drained
2 cups corn fresh, frozen or canned
1 cup red onion minced
1 green bell pepper small diced
1 red bell pepper small diced
1 jalapeno seeded and minced
3 garlic cloves minced
1/4 cup minced cilantro
3 scallions sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime

Optional: add diced avocado prior to serving

 

Add all ingredients to a large bowl and toss to combine. Cover and refrigerate at least one hour, or up to 24 hours. Serve with tortilla chips, on top of burgers/sandwiches, or on the side of your favorite entree.

 

 

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