PostHeaderIcon Texas Caviar

Ever since I can remember, my favorite part of watching a football game is all the great food!

I vividly remember getting excited when my mom would plan to have people over for a football game since I knew she would make tons of snacks and appetizers (How am I not morbidly obese? Never mind, don’t answer that.). I love to graze when I eat so a table full of appetizers is ideal for a gal like me!

I’ve seen this dish made two different ways. The first way is with a bottle of italian dressing, the second (and my favorite) is with a combination of red wine vinegar, olive oil, and fresh lime juice. Both ways are delicious but the second way is my favorite since it uses freshly squeezed limes instead of bottled dressing. The original recipe only called for 1/2 lime but I used two limes and it was perfect! This dish is a great appetizer or side dish to some mexican food.

Texas Caviar

Ingredients:

1 can (15 oz) black eyed peas, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained and rinsed

1 whole tomato, chopped

2 whole green onions, chopped

2 whole jalapenos, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

2 tablespoons red wine vinegar

2 limes, juiced

1/4 teaspoon ground cumin

3 pinches ground cayenne pepper

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

Combine all ingredients in a large bowl. Stir and chill for several hours or overnight.

Serve cold on its own as a side dish or with chips as an appetizer!

Source: adapted from Tasty Kitchen

PrintFriendly

Leave a Reply

Turn on pictures to see the captcha *