There are no fish eggs to be found in this Texas caviar, just plenty of healthy veggies and classic Tex-Mex flavors. I like to call it Texas Caviar Dip and it's also known as cowboy salad.
Mince the garlic. Then add all the dressing ingredients to a small bowl and whisk well. If you need to adjust the taste, add more sugar, lime juice, or salt to your preference.
If you're using canned beans, rinse and drain them from the can. See below for instructions on how to cook the beans at home.
Finely chop the tomatoes, bell peppers, red onion, avocado, and scallions. Chop the cilantro as well.
Toss all the ingredients together with the dressing in a large mixing bowl. I recommend refrigerating for at least 1 hour to allow the flavors to meld (or up to 24 hours). Then server and enjoy!
Storage Instructions
To store: If you've got any leftovers, they'll keep in the fridge for around 2-3 days. Make sure to store them in an air-tight container. Freezing: You can freeze the Texas caviar if you omit the avocado (it doesn't do well in the freezer). Store in a freezer-safe air-tight container for up to 2 months.
Notes
How to cook black-eyed peas in Instant Pot - If you're not using canned black-eyed peas, place water and peas (ratio 3:1) in the Instant Pot. Pressure cook on high for 8-10 minutes. Once done, allow the pressure to release naturally – this will take about 15 minutes. Open carefully and check the black-eyed peas; they should be tender.Instant pot black beans - Just as with the black-eyed peas, if you are not using canned black beans, you will need to cook them first. Place the water and black beans (ratio 3:1) in the Instant Pot. Pressure cook on high for 30 minutes. Once done, allow the pressure to release naturally - this will take about 15-20 minutes. Then carefully open the pot and check the black beans - they should be cooked and tender.Check the blog post for serving recommendations and more top tips!