This Father’s Day, swap the standard chips and salsa for a hearty, protein-packed appetizer that satisfies a crowd. Often called “Texas Caviar,” this colorful blend of black-eyed peas, black beans, and sweet corn is tossed in a tangy lime vinaigrette that cuts through the summer heat. It’s the ultimate “man-food” side dish — sturdy enough to hold up in a cooler yet refined enough for a backyard celebration. Also, easy to make ahead of time and bring up to the cabin, or to make fireside while camping!

Packed with crisp bell peppers, creamy avocado, and a kick of jalapeño, it’s a versatile powerhouse. Whether Dad is relaxing on the deck or manning the grill, this dip pairs perfectly with salty tortilla chips or serves as a vibrant topping for grilled steaks and fish. Bold, zesty, and undeniably fresh, it’s a guaranteed home run for any outdoor feast.

Full of fresh, summery vegetables, this recipe makes a little less than a gallon of chip dip. 

Cowboy Caviar

1 cup olive oil

½ cup cider vinegar

2 T Stevia

1 can black soy beans, unsalted & drained

1 can Adzuki beans, unsalted & drained

3 ears of sweet corn, grilled

½ of a red onion

1 of each – yellow, red, and green bell peppers – finely chopped

1 jalapeño, finely chopped

1. In a bowl, mix together all beans, corn, red onion, and peppers.

2. Pour olive oil, cider vinegar and Stevia over the vegetable mixture and stir about.

3. Let the “caviar” marinate in the refrigerator overnight for best taste results (the longer it sits, the tastier it becomes).

4. Drain thoroughly, and serve with unsalted, corn tortilla chips.

Source: The Blue Zones American Kitchen.