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Spicy Texas Caviar

Years ago, when I heard a friend of mine mention they were making “Texas Caviar” for the first time, I was intrigued by the fancy-sounding name for the dish. It turns out to be not fancy, and easy to put together! In terms of taste, it is similar to a black bean salsa dip, with added freshness, brightness, and sweetness from the herbs and pineapple included in this version. This recipe features extra jalapenos, which you can tone down if you prefer less heat.
This Spicy Texas Caviar tastes delicious as a dip to eat with tortilla chips, and is a great snack to bring to a party.

Ingredients

  • 2 ears sweet corn (husks removed, corn steamed and removed from cob)
  • 4 Roma tomatoes (pulp removed, flesh cut medium dice)
  • 1 can black beans (drained from their liquid and rinsed under cold water)
  • 1 large white onion (medium dice)
  • ½ green bell pepper (medium dice)
  • ½ red bell pepper (medium dice)
  • ½ clove of raw garlic (minced)
  • 2 jalapenos (finely minced)
  • 1 cup fresh pineapple (medium dice)
  • Zest of 2 limes
  • Juice of 2 limes
  • 1 tsp red pepper flakes
  • ½ tsp freshly-ground black pepper
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp Worcestershire sauce
  • Kosher salt (roughly 1-2 tsp, or more to taste)
  • ½ cup fresh cilantro (finely chopped)
  • 2 mint leaves (finely chopped)
  • 1 bag of tortilla chips (your preference)

Instructions 

  • Remove husks from sweet corn and steam corn in a pot with a lid and some water until the corn is cooked.
  • Remove corn kernels from cob and set aside in a large bowl.
  • Remove the pulp from the insides of the Roma tomatoes and dice the flesh.
  • Lightly salt the tomatoes and allow them to drain off some of their water in a small bowl before you add them to the larger bowl.
  • Drain and rinse one can of black beans under cold water.
  • Add the drained and rinsed beans to the large bowl with the corn.
  • Add the white onion, green bell pepper, red bell pepper, garlic, jalapenos, pineapple, lime zest, lime juice, red pepper flakes, and freshly-ground black pepper, and stir gently to combine.
  • Add the extra virgin olive oil and your drained diced tomatoes and Worcestershire sauce and stir gently to combine again.
  • Taste and adjust salt level with kosher salt.
  • Gently incorporate your fresh cilantro and mint.
  • Serve Texas Caviar in a bowl, with tortilla chips on the side.

Notes

This will keep well in the fridge for a few days after you make it.