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ThisTexas Caviar recipe is sponsored by Nakano® Rice Vinegars as part of an influencer activation for Influence Central. All opinions expressed and the recipe are my own. Thank you for reading and supporting the brands that Savoir Faire collaborates with, so that I can continue creating and sharing my recipes here.Texas Caviar. 2018 is finally here and with the New Year it comes the tradition of eating grains (usually black-eyed peas in the United States and lentils in Latin America) to attract prosperity.As in the Northern hemisphere the new year coincides with winter and in Miami winter is the best time to eat al fresco (no matter how cold was the lats week).. .I made this Texas Caviar Miami-style, for an al fresco lunch.The Miami-style is because instead of black-eyed peas I made it with black beans. This is my tropical version of the Texas Caviar also called Cowboy Caviar, which is a salad that is served as a dip (or fresh salsa) to eat with tortillas and also to accompany grilled beef, seafood or poultry.It’s so tasty that they call it caviar! And I did it with what I had at hand: fresh corn, onion, tomatoes, red bell pepper, and fresh cilantro. A “cousin” of my black bean and grilled corn salad, I seasoned it with vinaigrette made with organic Nakano® rice vinegar.Nakano® vinegars are gluten-free and made with organic ingredients, not genetically modified, which enhance the goodness of my favorite dishes.For more info about Nakano® rice vinegars please click here. For Nakano® coupons please click here. I hope you like my recipe.
Texas Caviar Miami-Style
- 1 ¼ cups organic black beans drained
- 1 ¼ cups of organic sweet corn 3-4 ears of corn husked and boiled in water
- 1 cup of tomato finely diced
- ¾ cup of red bell pepper finely diced
- ¾ cup white onion finely chopped
- 1 bunch of fresh cilantro including stems, chopped
- 1/3 cup of Nakano® organic rice vinegar
- 2/3 cup of extra virgin olive oil
- 1 tablespoon of honey
- In a large bowl put all the ingredients for the salad: beans, corn, tomato, pepper, onion and cilantro and mix.
- In a small bowl, make the vinaigrette by emulsifying the vinegar with the olive oil, honey and salt.
- Dress the salad with the vinaigrette, mix and refrigerate at least half an hour before serving.
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