Saturday, August 8, 2015

Texas Caviar



This dip is always a winner!  Its full of veggies and beans, so it's a healthy dip.  I made this for our family get-together this weekend because it's fresh, healthy and makes a monster size bowl, just right for our large family.  It's the perfect dip to make ahead, actually the flavors get better as it sits overnight.  You won't be able to stop eating it... so addicting!

This recipe is easily adaptable.  Hate onions?  Leave them out.  Don't like cilantro (Really?)? Don't add it.  You could also add avocado right before serving or mix up the beans, add celery.  So many options.  You really can't do wrong!

It's so easy, everything goes in 1 bowl and your done!  


We eat it as a dip with salty tortilla chips, but leftovers are great on top of a grilled chicken breast or added to a salad or eaten by the spoonful!!


Enjoy!

Texas Caviar


Ingredients
  • 1 cup Vidalia Onion, chopped
  • 1 cup Green Pepper, chopped
  • 2 oz. jar Chopped Pimentos, drained
  • 1 can Black Beans, rinsed & drained
  • 1 can Pinto Beans, rinsed & drained
  • 1 can Black Eyed Peas, rinsed & drained
  • 1 can Garbanzo Beans, rinsed & drained
  • 2 cans White Shoepeg Corn, rinsed & drained
  • 3/4 cup Cider Vinegar
  • 1 Tablespoon Water
  • 1/2 cup Vegetable Oil
  • 2/3 cup Sugar
Cooking Directions
  1. Heat vinegar, water, oil and sugar on stovetop until sugar dissolves.
  2. Mix with vegetables and beans.
  3. Serve with tortilla chips.
 

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