Saturday, August 14, 2010

A Recipe: Texas Caviar

A friend Alison brought this to work one day to share with the girls and
it was delicious.  I would like to share it with my blog friends.  This is great to take to a cookout, or wherever!  You can double the recipe easily and it is so good to be so simple.  Hope you'll try it and love it like I did!
Texas Caviar
Drain and rinse:
1- 15oz can of black beans
1- 15oz can black eye peas
1- 15oz can white shoepeg corn
place in a large bowl
1 cup diced red pepper
1 cup diced yellow pepper
1 cup diced celery
1 cup diced sweet onions
(Other options to mix in (if you don't like one of these items) are chopped Roma tomatoes, black or green olives, or anything else you like.

1/4 cup canola oil
3/4 cup cider vinegar
1 cup sugar or 3/4 cup Splenda
1/8 tsp. black pepper (or to taste)
1/4 tsp. salt (or to taste)

Whisk all of the above together for the dressing in a separate bowl. 
Mix dressing and vegetables together, then chill for 8 hours or up to 3 days.

This is great served with frito or tostida scoops or saltines.

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