Also known as Texas caviar, this hearty mixture of beans, corn and tomatoes makes a great potluck side. Or, serve it as a snack or meal with tortilla chips for dipping. There are many variations of this bean salad. This one incorporates both black-eyed peas and black beans, plus garlic, onion, tomatoes and corn. Feel free to add to it: Chopped bell peppers, fresh chiles and cilantro would all be great additions. No fresh corn? Use frozen and steamed or canned. The salad is even better the next day.
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Make ahead: Refrigerate for at least 30 minutes before serving.
Storage: Refrigerate for up to 4 days.
Ingredients
Servings: 3–6 (makes 6 cups)
Directions
Active:
25 mins|
Total: 55 mins
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Step 1
Heat a cast-iron skillet over high heat until you see a few wisps of smoke. Add the corn cobs and cook until some of the kernels brown and blacken, about 2 minutes. Turn, and continue to cook, rotating every few minutes, until the corn is lightly browned all the way around. Transfer the corn to a plate. (If using canned corn, there is no need to cook it.)
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Step 2
In a large bowl, whisk together the olive oil, vinegar, garlic, red onion, jalapeño or hot sauce, if using, salt and a few grinds of black pepper. Add the black-eyed peas and black beans and stir to combine.
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Step 3
Cut the corn off the cob and add it to the bowl, along with the tomatoes and basil, if using. Stir well to combine. Taste, and adjust the seasonings, adding more salt and/or pepper if needed. Refrigerate for at least 30 minutes before serving. Serve with corn chips on the side.
