Chile Underground's Texas Caviar

14 steps · 3h total

1. 01

   Heat the oil

   Warm 1 ounce of olive oil in a large skillet over medium-high heat.
2. 02

   Sauté the onion

   Add the onion and cook for 1 to 2 minutes, stirring often, just until it starts to soften.
3. 03

   Add bell pepper

   Stir in the bell pepper and cook for another minute.
4. 04

   Sauté chiles and tomatoes

   Add the minced jalapeño chiles and grape tomatoes. Stir for just a couple of minutes, until the tomatoes begin to soften slightly.
5. 05

   Stir in garlic

   Stir in the garlic and cook for about 30 seconds, until fragrant.
6. 06

   Transfer to bowl

   Carefully transfer the contents of the skillet to a large mixing bowl.
7. 07

   Add beans and corn

   Add the black-eyed peas, black beans, and corn to the bowl with the sautéed vegetables.
8. 08

   Stir in scallions

   Stir in the sliced scallions and set the bowl aside.
9. 09

   Make the dressing

   In a small mixing bowl, combine the remaining 1 ounce of olive oil, balsamic vinegar, red wine vinegar, cumin, oregano, and salt. Whisk until the dressing is smooth and well combined.
10. 10

    Dress the caviar

    Pour the prepared dressing over the bean and vegetable mixture in the large bowl.
11. 11

    Mince cilantro

    Mince most of the cilantro leaves, reserving a few for garnish.
12. 12

    Add minced cilantro

    Add the minced cilantro to the caviar and stir everything together to distribute the dressing and herbs evenly.
13. 13

    Chill the caviar

    Cover the bowl and refrigerate the Texas Caviar for at least 2 hours. This gives the flavors time to meld and deepen.
14. 14

    Garnish and serve

    Just before serving, garnish with the remaining cilantro leaves. Serve chilled with sturdy corn chips.