21687 Texas Caviar 45 mins, plus marinating time 35 mins 5 cups (8 to 10 servings) Sat Jun 27 09:32:00 -0700 2009 Mon Aug 24 14:24:30 -0700 2009 Easy Southwestern CHOW http://www.chow.com/recipes/21687 Mon, 24 Aug 2009 21:24:30 GMT An alternative to salsa An alternative to salsa, with black-eyed peas, bell peppers, roasted corn, and pickled jalapeños. With as many variations as salsa, Texas Caviar is a classic dip in the Lone Star State. To some, it’s not complete without a good dousing of bottled Italian dressing, but we forgo that and let the pickled jalapeños, roasted corn, and fresh dressing do the talking. Leftovers can be used to jazz up scrambled eggs or broiled fish.

Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container.

This recipe was featured as part of our story on summer dips.

]]> For the dressing:
  1. Combine vinegar, garlic, salt, cumin, and pepper in a large nonreactive bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside.
For the dip:
  1. Heat the oven to 450°F and arrange a rack in the middle. Roast corn until knife tender and golden brown in spots, about 25 minutes. Remove to a cutting board until cool enough to handle, about 2 minutes, then slice kernels off the cobs; set aside.
  2. Add black-eyed peas, jalapeños, tomato, bell pepper, onion, and reserved corn to the bowl with the dressing and stir until well coated. Cover and refrigerate for at least 4 hours or overnight. When ready to serve, stir in cilantro and serve with tortilla chips.
]]> http://www.chow.com/assets/2009/04/tex_caviar290.jpg Amy Wisniewski 53 Starter For the dressing::

]]> 1/4 cup red wine vinegar

]]> 74 1 medium garlic clove, finely chopped

]]> 301 1 teaspoon kosher salt

]]> 283 1/2 teaspoon ground cumin

]]> 305 1/4 teaspoon freshly ground black pepper

]]> 2 tablespoons canola oil

]]> For the dip::

]]> 61 2 medium cobs white corn (about 1 pound), shucked

]]> 101 1 (15-ounce) can black-eyed peas, drained and rinsed

]]> 2 Pickled Jalapeños, stems removed and finely chopped

]]> 109 1 medium Roma tomato, seeded and cut into small dice

]]> 59 3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice

]]> 54 1/2 cup white onion, small dice

]]> 153 2 tablespoons finely chopped fresh cilantro

]]> 28356 summer dips 1 chow 7079 amy wisniewski 23680 affordable 38 budget 1619 omnivore 435 vegetarian 332 vegan 755 travels well 273 party 644 summer 1026 hot weather 388 healthy 38 budget 318 snack 89 starter 1555 hors d'oeuvre