Texas Caviar is a dip made of black eyed peas, fresh vegetables, and a lime vinaigrette. This dish was invented by Helen Corbitt, a native New Yorker, who had moved to Dallas where she later became Director of Food Services at Neiman Marcus. It was at Neiman Marcus where she developed Texas Caviar, along with a variety of recipes which are still on their menu today.

Serves 20

Ingredients:
1 yellow bell pepper, brunoise*
2 roma tomatoes, small diced
1/2 large red onion, brunoise
10 green olives, brunoise
1 jalapeño, brunoise
1/2 cup olive oil
2 limes, juiced
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
30 oz canned black eyed peas, drained and rinsed
15 oz canned corn, drained and rinsed
2 hass avocados, small diced
1 tablespoon cilantro

Tortilla chips

Directions:

1.  In a large mixing bowl add bell pepper, tomatoes, red onion, olives, and jalapeño. Stir to combine.

2.  In a small mixing bowl add olive oil, lime juice, cumin, salt, and pepper. Whisk to combine. Add to large mixing bowl.

3. Add black eyed peas, corn, avocado and cilantro to large mixing bowl. Gently stir to combine.

4. Place in the fridge for at least 30 minutes (an hour is best) to cool dip.

5. Serve with tortilla chips.

Pro Tip: Knife cuts are this recipes pro tip. If you read the recipe and thought what is a brunoise and how small is a small dice, I got you covered. The reason I chose smaller knife cuts for this recipe is it makes for a better dip. You can easily fit more more of the dips ingredients on a chip which leads to the perfect bite.