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| Texas Caviar |
I had to bring in something for work for Cinco De Mayo and so I called Vannesa, my daughter-in-law, who is an excellent cook. She told me about this recipe and it has been a smash hit everytime I make it. Here is the recipe. Enjoy!
INGREDIENTS
2 (15oz) cans black beans, rinsed
1 (17 oz) can whole kernel white (yellow is ok too)corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped or 1 bunch green onions, chopped (I have left this out and it is just as good)
1/4 cup chopped fresh cilantro
1 small jalapeno (seeded and chopped) OPTIONAL (I like the extra little kick) (I used a jalapeno and it was very mild, so I used red pepper flakes instead. It could have just been my jalapeno. You could probably leave this out and would be good.)
Dressing
1 Tbsp red wine vinegar
3-4 Tbsp lime juice
2 Tbsp olive oil
1 tsp salt (I used garlic salt)
1/2 tsp pepper
1 tsp cumin
DIRECTIONS
1. Combine all ingred. in bowl.
2. Cover and chill overnight
3. Garnish with avocado slices or cilantro sprigs.
4. Serve with the scoop (that look like little bowls) tortilla chips
