Healthy Carolina Caviar Recipe | Easy Southern Bean Dip
A bright, crunchy Carolina Caviar bean dip with a tangy lime-cider vinaigrette, fresh veggies, and black-eyed peas plus black beans. It’s quick to make, travels well, and tastes even better the next day.
Ingredients
Ingredients
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh or thawed frozen corn kernels
- 1 cup cherry tomatoes, quartered (or diced Roma tomatoes)
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 small red onion, finely diced
- 1 jalapeño, seeded and minced (add seeds for more heat)
- 1/2 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 small garlic clove, finely grated or minced
- Tortilla chips or baked pita chips, for serving
- Lettuce cups, brown rice, or quinoa, for serving
- Avocado slices and lime wedges, for serving
Instructions
Instructions
- Prep the produce by dicing the bell peppers and red onion, mincing the jalapeño, chopping the cilantro, and quartering the cherry tomatoes.
- Rinse and drain the black-eyed peas and black beans very well to prevent a watery dip.
- In a bowl or jar, whisk together the olive oil, apple cider vinegar, lime juice, honey, salt, pepper, cumin, smoked paprika, and garlic until emulsified.
- In a large mixing bowl, combine the black-eyed peas, black beans, corn, tomatoes, bell peppers, red onion, jalapeño, and cilantro.
- Pour the vinaigrette over the mixture and gently fold until everything is glossy and well coated.
- Cover and chill for at least 30 minutes to let the flavors meld.
- Stir, taste, and adjust seasoning with more salt, lime juice, or a drizzle of honey as needed.
- Serve chilled with tortilla chips or spoon into bowls with greens and avocado.
Notes
For best texture, pat the rinsed beans dry before mixing. Aim for small, even dice so each scoop is balanced. Season lightly before dressing and again after chilling. Add tomatoes just before serving if storing for several days. Store refrigerated for 4–5 days; stir daily. Variations: swap vinegar, add hot sauce or chipotle, use parsley and green onions, or add avocado and cotija right before serving.