Friday, May 28, 2010
It's one of my favorite things to make and eat in the summertime! I don't know why it's called Texas Caviar. Did it originate in Texas? Do they eat it in Texas? Is it supposed to be the common person's "caviar"? All I know is that it's good!
You'll find many variations of this on-line, but this is my personal favorite, originally found on Allrecipes.com and adapted slightly to my taste.
2 (15 - 16 oz.) cans black-eyed peas, drained & rinsed
1 green pepper, diced
2 yellow, red, or orange sweet peppers, diced
2 med. tomatoes, diced
1 sm. onion, diced
4 green onions, chopped
1 jalapeno, seeded & minced
1/4 c. fresh cilantro, chopped
1/2 - 1 c. fresh or frozen corn
4 Tb. olive oil
3 Tb. red wine vinegar or lime juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 tsp. dried oregano
1 1/2 tsp. cumin
Mix all ingredients with dressing. Chill at least 2 hours. Serve with tortilla chips.
You can also substitute any type of Italian Salad Dressing for the above dressing. For some reason, I like it best when I use a combination of both the above dressing recipe plus about 1/4 - 1/3 c. of Italian Dressing. Some recipes call for even more vinegar, but I am not a vinegar lover so I just use lime juice.
When I have it around, I love to mix in some chopped avocado, just before serving. You wouldn't want to add the avocado ahead of time or it will get mushy.