Tuesday, August 28, 2012

Texas Caviar

Just in time for your Labor Day BBQ (or, let's face it, any reason to make Texas Caviar is a party in my book!)
This recipe came into my life a few years ago and my life pretty much hasn't been the same since. I had it at my sister in law's house and ate like the whole thing. It's seriously addicting! Pretty much, there is no BBQ unless Texas Caviar is coming.Whenever I bring Texas Caviar to a party or BBQ people always ask me for the recipe. I know there are a lot of versions of this recipe out there, but this is our tried and true recipe and has lots of yummy veggies in it.

Texas Caviar is basically a fresh salsa, with lots of veggies and beans in it. The cilantro really takes it over the top, though. Even if you don't love cilantro, still add it. Trust us!
Here is your lineup: black beans, kidney beans, blackeye peas, shoepeg corn, cilantro, avocados, tomatoes, red onion and green pepper. In the end you'll add the lime and vinegar (not shown). I also add some salt to taste. And go for the shoepeg corn. It's smaller and sweeter than regular corn and perfect for this salsa!
Drain and rinse all of your canned beans and corn. Just throw them in a collander and give them a good rinse, then throw them in a large bowl.
Chop your green pepper too. I like to dice mine up pretty small, but it's totally up to you. Just make sure you get rid of all the white ribs and seeds inside. Toss your green pepper into the bowl.
You want to make sure your avocados are ripe, but not mushy. Everyone has their own way of cutting an avocado. I cut mine in half, scoop out each half from the shell and lay them flat side down, like the one on the left. (Oh yeah, toss the big ol' seed in the center too)
Slice your avocado and then chop it the other way. Pretty easy, huh? Then toss all your avocados into your bowl. Oh, and chop your tomatoes, red onion and cilantro up and throw those in while you're at it. Can't forget those!
Almost done! Look at all those colors and fresh ingredients!
Seriously, folks. This is the reason we love BBQs around here! After all your ingredients are blended, add the juice of one lime and a teaspoon of vinegar. Add a sprinkle of salt just for good measure and let it chill in the refrigerator about an hour.
 And that is one looooong hour. Just sayin'.
We love to use those fun scoop chips, mostly because they hold a lot of Texas Caviar! Any chip will do, though, as long as you get that salsa in your mouth fast!
Ahh.... it's on it's way to my belly!

Texas Caviar
by Girls in Aprons

1 can white shoepeg corn
1 can black eye peas
1 can black beans
1 can kidney beans
**rinse first then throw in bowl

3 avocados - diced
3 tomatoes - diced
1/2 red onion- diced
1 green pepper - diced
1 bunch of cilantro – rinse and chop
dash salt

1 lime
1 tsp white vinegar

Mix everything then squeeze 1 lime and 1 tsp. of vinegar and let sit for a couple of hours. Serve with tortilla chips. We like the small bite sized ones or the scoop ones the best, but that's just our preference.

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