Monday, September 1, 2008

Texas Caviar

This looks like a boring, unassuming bean dip. A coworker brought it for a potlock at work, and I almost didn't try it, but I'm SO glad I did. It is spicy, sweet, and full of delicious flavors. And it's VERY addicting. To make it a little healthier, you can easily substitute Splenda for the sugar. My coworker gave me the recipe, but I don't know what the original source is. Enjoy!


Texas Caviar

Caviar:
  • 1 can Black beans - drained and rinsed
  • 1 can Black eyed peas - drained and rinsed
  • 1 can Shoe peg corn – drained and rinsed
  • 1 jar Pimentos (or roasted red peppers chopped)
  • ½ jar jalapeƱos chopped fine (use more or less to taste)
  • 1 red onion chopped fine
  • 2 stalks of celery chopped fine

Marinade:

  • 1 cup olive oil
  • ½ cup apple cider vinegar
  • ½ cup sugar

Directions:

  • Mix all caviar ingredients together in a bowl.
  • Heat all marinade ingredients on stove, stirring until sugar dissolves.
  • Let mixture cool before pouring over caviar.
  • Cover and let flavors marinate overnight for best results.
  • Strain caviar in a colander to remove excess liquid.
  • Serve with Tostitos Scoops or Fritos Scoops.

1 comment:

Joelen said...

We love this dip/salad too! Looks great!