Texas Caviar just screams summer to me, so I thought I better post this recipe before summer ends!

Just so you know, I have always strongly disliked beans and peas of any kind – except plain old green beans. So I was a little skeptical about trying this dip, but when I did the Daniel Fast {only fruits, veggies, & grains} a couple of years ago, I needed to find a way to get more protein without meat or dairy!

I was SO pleasantly surprised. This recipe was easy, yummy, and filling – what more could you want?!

I also love how colorful it is – it looks beautiful in a glass bowl in the middle of a spread for entertaining!

There are a lot of variations out there, but this is the Texas Caviar I enjoyed and I hope you do, too!

Texas Caviar

1 can black-eyed peas, drained and rinsed
1 can whole-kernel corn, drained
1 can Rotel, Mexican style
3 ribs celery, chopped
Cayenne pepper and black pepper, to taste

Mix all ingredients in a large bowl. Cover and refrigerate at least an hour to combine the flavors. Serve with tortilla chips or crackers.

That’s it! I told you it was easy!

Have you ever made a variation of Texas Caviar? I would love to know what goes in your recipe!