Tuesday, February 19, 2013

Recipe #103: Texas Caviar

By Lana Hogan, Dietetic Intern from the University of Minnesota Medical Center, Fairview

Typically I get reactions of confusion, disappointment and disgust when I say I am bringing Texas Caviar as my dish to pass at a party. Who brings caviar to a party? However, once people understand it is not made from fish eggs, the dish becomes an instant hit. My mother is a wonderful cook and this is one of her most requested recipes to pass at gatherings and when all three of her daughters are home.

Texas Caviar is a tasty and addicting bean dish (excellent source of fiber!) that pairs great with tortilla chips or on top of salads, chicken or fish. Preparation involves a lot of chopping and draining, however, it is definitely worth the work. The recipe makes a good portion and will have you coming back for more -- until it’s gone. 

Texas Caviar 

1 can blackeyed peas, drained
1 can pinto beans, drained
1 small jar chopped pimentos, drained
1 small onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 cup shoepeg corn (white corn)
1 to 2 tbsp. of chopped jalapeno pepper 
Optional: 1 can black beans, drained

1 tsp. salt 
1 tbsp. water
1/2 cup oil
1/2 tsp. pepper
3/4 cup apple cider vinegar
1 cup sugar                    

Boil dressing and cool.  Next, pour cooled dressing over bean mixture and marinate.  Drain when ready to serve.  

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