Thursday, December 2, 2010

Texas Caviar.


The first time I had this was when my "seester"-in-law, Julie, made this in her Hillsboro, California kitchen. Knowing we would have a few vegetarians and everyone trying to stay healthy as winter approaches, we made Texas Caviar for Thanksgiving as an alternative to guacamole. It's healthier, high in fiber, only requires one ripe avocado (finding affordable and edible avocados can prove to be a challenge here on the East Coast!) and is a great leftover. It gets better a day or two after it has first been made, is great to add to a salad, or as we like to do, throw it into a fresh, warm soft corn tortilla for a quick healthy meal.
Texas Caviar
2 tbs. red wine vinegar
2tsp. (or more hot sauce- We use Franks or Tapatia)
2 Tbsp. olive oil
2 cloves garlic
1 firm ripe avocado
1 can black eyed peas
1 can black beans
1 ear fresh corn shaved right off the cob
2/3 cup chopped green onions
2/3 cup fresh chopped cilantro
2 roma tomatoes chopped (seeds removed)
Rinse and drain beans and peas. mix all ingredients together and stir,
Serve with Tostitos "Scoops".
Salt, pepper and more hot sauce and cilantro to taste.
Muchas gracias, Julia!

1 comment:

sweeter than cupcakes said...

Yummy! This is similar to our recipe, but we add a package of Good Seasons Italian Dressing mix.