Everything is bigger and better in Texas right? Well I’m not sure I totally buy into that belief since I’m from Missouri but I’ll give it to them for this recipe. As the story goes, this dish was invented in the 1940s when the food service director of the Zodiac Room at Neiman Marcus – Dallas first served it at a country club on New Year’s Eve. It was given it’s name by one of the patrons as a humorous comparison to fish roe caviar (the expensive stuff).
In true form, the salad is made with black-eyed peas and veggies lightly pickled in a vinaigrette-style dressing. As you can imagine, people have put their own spin on the recipe over the years and you can now find it made with variations of beans, peas and veggies. This is my favorite combination and such a simple party food served with tortilla chips.
The ingredients I used for this recipe could be considered common staples in Mexican cuisine and that’s probably why I chose them. Mexican cuisine is my favorite! I’m forewarning you this dip is addictive so make plenty for yourself or a party.
- 2 (15 oz) cans canned black beans, drained and rinsed
- 1 (15 oz) can regular yellow corn, drained
- 1/2 cup diced tomato
- 1/2 cup diced bell pepper, any color
- 1/4 cup diced purple onion
- 1/4 cup chopped cilantro
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 cup vinegar
- 1 cup sugar
- 1/4 cup olive oil
- Boil dressing ingredients together until sugar is dissolved.
- In a large bowl, mix all ingredients and add dressing.
- Stir well to combine.
- Chill overnight or for at least a few hours.
- Serve with tortilla chips or corn chips