Texas Cavier is the most refreshing 10 minute dinner you’ll come across (and it truly takes about 10 minutes to make!).
During part of college I lived with my childhood best friend. I was a full-on vegan, she had no dietary restrictions. So, as you can imagine we both were always trying to get the other to eat different foods. I never tried any of her food but one day she whipped up this. I always pegged her for a meat and potatoes girl, like I rarely saw her eat a vegetable. But then one night, she whipped up this. So many veggies and the protein from the beans – it was exactly my kind of dish. So I’ve created my own Texas Cavier!
Sometimes I eat this by itself, sometimes I eat it with chips but either way, you will leave the table full after this dish.
FOR THE SIMPLE SYRUP
- 2 Tbsp of sugar
- ½ cup of water
FOR THE “CAVIAR”
- 15.5 oz. can black eyed peas
- 15.5 oz can black beans
- ½-1 can (or whole can) of corn
- Half a large purple onion, chopped
- ½ red pepper, chopped
- Half yellow pepper, chopped
- ½ green pepper, chopped
- 1 jalapeno, seeds removed (optional)
- ¼ tsp salt
- ¼ tsp chili powder
- 1 tsp garlic powder
- ½ tsp lemon juice
- ½ tsp lime juice
- Parsely, for garish
In a saucepan over medium heat add water and sugar.
Stir until dissolved and remove from heat. Set aside
Drain your canned beans and rinse in a strainer, THOROUGHLY. Set aside.
Mix beans, corn, onions and peppers in a large bowl. Pour simple syrup over the mix. Add salt, chili powder, garlic powder, lemon and lime juice to mix and toss until well combined.
Use as side dish or main dish! Store in fridge for up to two days.