Friday, April 25, 2008

Texas Caviar

No, It doesn't have zucchini of the week in it! But I get so bored with lunches that I made this today and thought I would post it. It has soo many options, and is really colorful. The first recipe is an appetizer recipe, but you can add too or take away to make sort of a salad, or dip, or anything! Note: you can leave out any of the chilis if you don't like real spicy. There are also substitutions below.

Texas Caviar (the original--and can be halved)

2 cans yellow corn
2 cans white shoepeg corn
2 cans black-eyed peas
2 cans black beans

Put above in a LARGE bowl.

Add to above:
2 cans Rotel tomatoes
1 Tbs. minced garlic
1 small can chopped black olives
1 small can chopped green chilis
1 can chopped jalapenos
1 chopped bell pepper
1 bunch green onions chopped
1 16-0z bottle Italian dressing

Mix all together. You can let sit for a day or two (gets better, flavors meld). Use tortilla chips or corn chips to dip.

I made mine much smaller, and left out ingredients I didn't like (i.e. olives). Mine consisted of cooked chopped chicken, 1 can each of black beans and corn, 1 can Rotel, cumin, Italien dressing. And it was plenty spicy!

So here are additions:
Fresh cilantro
chopped cooked chicken
diced tomatoes vs. Rotel
chili pepper (suggest only if you aren't going to use all the peppers)
regular onions if you don't have green
use your imagination!

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