Texas Caviar

Ingredients

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4 cups Black Beans

4 cups Black Eye Beans

4cups Corn 

½ Purple Onion

1 Hot House Tomato

1 Orange Bell Pepper

1 English Cucumber

1 bunch Cilantro

2 Tbsp Dijon Mustard

2 Tbsp Maple Syrup

1 tsp. Apple Cider Vinegar

+ Kosher Salt

+ Black Pepper (freshly ground)

Preparation

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A Quick Note…

• You can choose to cook the beans and corn or use canned; either way, make sure to cook them thoroughly and drain their juice (when using canned items, consider rinsing the beans and corn to remove excess salt). Set them to the side and chill in the refrigerator. 

Get your favorite knife out! 

• Dice the hothouse tomato, the English cucumber, the orange bell pepper, and 1/2 of a large purple onion, then roughly chop a large bunch of cilantro; refrigerate. 

The Dressing

• In a mixing bowl, whisk the Dijon Mustard, maple syrup, and apple cider vinegar. Once they are fully incorporated, slowly drizzle a steady stream of olive oil into the mixture and whisk until thoroughly combined—season with salt and pepper to taste. 

• Combine all the ingredients in a large serving bowl: the black beans, black-eyed beans, corn, hothouse tomato, orange bell pepper, English cucumber, purple onion, cilantro, and the dressing. 

• Mix until evenly coated. Chill in the refrigerator for a few minutes and serve. Enjoy!