Contributor Caroline Coker

This is one of my favorite appetizers that I make at home all the time. During one memorable chapter of my childhood, I spent the summer with my mom and younger brother, poolside at my aunt and uncle’s home in Texas, where mom made mounds of Mexican Caviar to snack on daily. It has now become a signature family dish, and my mom will sometimes add black eyed peas or boiled peanuts in place of the black beans for that Southern flair. Whatever legume is your favorite, you will find this recipe to be addictive.

Mexican Caviar

Makes 6 servings

Dressing

2 tablespoons cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoons salt
1/4 teaspoon black pepper
1 (15-ounce) cans black-eyed peas, rinsed and drained
1 cup chopped green bell pepper
1 cup chopped orange bell pepper
1/4 cup chopped red pepper
1/4 cup chopped red onion
1/2 cup cherry tomatoes, chopped
1/4 cup chopped fresh parsley

Preparation 

Combine dressing ingredients in a jar or small container with lid; cover tightly and shake vigorously. Set aside.
Rinse and drain beans well. Place in a medium glass bowl or plastic container. Add remaining ingredients and toss well. Add the dressing, and toss again. Transfer to plastic container, cover with lid tightly, and refrigerate for at least two hours before serving.
Remove from the refrigerator, toss, and serve with tortilla chips, saltine crackers, and limes on the side for those seeking extra zest.

Note: This recipe is packed with Vitamin C, Vitamin K, Vitamin A and Vitamin B6. It is also high in protein and fiber, helps in lowering blood pressure, blood sugar, and is heart healthy. Watch me make this recipe on Gulf Coast Restaurants You Tube Channel.

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