Saturday, September 11, 2010

texas caviar


Texas Caviar
This recipe has been floating around for a while now in all its variations. I've seen it at every potluck and open house. I must say, though, this particular recipe is an excellent combination of all those familiar flavors - we go through a huge bowl of this very quickly in our house. I got this recipe from my girlfriend's husband.  I recommend Tostitos Brand Scoops for this. Aren't they the best chip out there for dips?
Here's what you need:
1 C celery
1 C green pepper
1/2 C red pepper
1 can black beans -drained and rinsed
1 can pinto beans - drained and rinsed ( I think today I used light kidney beans which were fine)
1 can white shoe-peg corn (or regular corn)
1/2 C red onion

If you're going to eat it right away, another addition is avocado and cilantro. Don't add these till the last minute so the avocado stays nice and green and firm and the cilantro stays nice and green and firm......

To make the marinade:
3/4 C cider vinegar
1/3 C sugar
Heat in a small sauce pan until sugar is dissolved
Add:
1/2 C canola oil
salt and pepper to taste

Mix it all together and enjoy!

I had to include these photos of some beautiful corn I got last week in Northern Michigan. Fresh corn for my Texas Caviar and a huge bag full in the freezer for later.

4 comments:

  1. this is the best thing ever!!!! I could eat a whole bowl!

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  2. Looks yummy...I'm making something similar to this for a Mexican Independence Day party tomorrow night! We can share recipes :)!

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  3. This really is the best of all the various types of 'bean and corn' dips.... I never drain off the marinade, just scoop it up with the chips.

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  4. YUM. This looks fantastic. We are having people over to grill out next week...this will make a fabulous app! :)

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