The big game is tomorrow, and in our house, we are rooting for the Patriots! We’ve got a tail-gate worthy spread with wings, pretzels, homemade mac & cheese, and sliders, to name a few. But, it wouldn’t be a Super Bowl party without an addictive dip, and this Texas caviar is IT! You’ll find lots of versions of this salsa-like dip out there, but in my opinion, this one tops them all. I use rice vinegar instead of the traditional red wine or apple cider vinegar, and it gives the dip a unique flavor.
It’s easy to make, serves a crowd, and gets better the longer you let it sit in the fridge. So, while you can serve this right away, it’s best to make it a day in advance (and who doesn’t love a make-ahead dish when you’ve got guests coming over?!). This recipe requires a lot of chopping, so make sure you’re using a good-quality, sharp knife like this Wusthof classic pairing knife
- 8 oz frozen yellow corn
- 4 scallions, sliced thinly
- 1 medium red bell pepper, small dice
- 1 medium orange bell pepper, small dice
- 1/2 white onion, small dice
- 1 15 oz can black beans, drained & rinsed
- 1 15 oz can black eyed peas, drained & rinsed
- 6 medium stalks celery, small dice
- 3/4 cup white sugar
- 3/4 cup unseasoned rice vinegar (no salt or no sugar added)
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste
- Start by making the vinaigrette: mix sugar, rice vinegar, and olive oil in a medium sauce pan. Bring to boil to dissolve sugar, then turn off the heat & let cool
- Mix corn, scallions, peppers, onion, beans, peas, and celery in a large bowl.
- Once vinegar mixture has cooled completely, pour into bowl with veggies.
- Season with salt to taste.
- You can serve immediately with tortilla chip scoops, or refrigerate overnight to let all the flavors develop & you won't be sorry!