Easy Kansas Caviar Recipe for Anytime Snacking
This bright, zesty Kansas Caviar—our Midwest spin on the classic bean-and-corn salsa—mixes pantry staples with fresh veggies for a craveable dip, topper, or side. It’s meal-prep friendly, travels well, and disappears fast at parties.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 can black-eyed peas (15 oz) drained and rinsed
- 1 can black beans (15 oz) drained and rinsed
- 1 can sweet corn (15 oz) drained
- 1.5 cup Roma tomatoes, diced
- 1 cup red bell pepper, diced
- 0.75 cup red onion, finely diced
- 2 tbsp jalapeño, minced seeded for less heat
- 0.5 cup fresh cilantro, chopped
- 1 medium avocado, diced optional; fold in just before serving
- 0.25 cup olive oil
- 0.25 cup apple cider vinegar
- 2 tbsp fresh lime juice
- 1 tbsp honey or sugar
- 0.5 tsp garlic powder
- 0.5 tsp ground cumin
- 0.5 tsp chili powder
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 10 oz tortilla chips for serving
Instructions
Preparation Steps
- Drain and rinse the black-eyed peas and black beans; drain the corn well. Pat dry with paper towels to remove excess moisture.
- Chop the tomatoes, red bell pepper, red onion, jalapeño, and cilantro. Add them to a large mixing bowl with the beans and corn.
- In a separate bowl, whisk together olive oil, apple cider vinegar, lime juice, honey, garlic powder, cumin, chili powder, salt, and black pepper until emulsified.
- Pour the dressing over the bean-and-veg mixture and toss gently to coat evenly.
- Cover and chill for at least 30 minutes to let the flavors meld. Taste and adjust salt, pepper, or lime to preference.
- Just before serving, fold in the diced avocado (if using). Serve with tortilla chips or spoon over grilled meats, tacos, or salads.
Notes
Shortcut: Use store-bought Italian dressing in place of the oil, vinegar, honey, and spices in a pinch. Make-ahead: Mix up to 2 days ahead (without avocado), then add avocado just before serving. Storage: Keep refrigerated in an airtight container for up to 4 days; stir before serving.