I tried a Black Bean and Corn Salsa recipe for the first time at a New Year’s Eve party a few years ago. (The black eyed peas make it a perfect dish for New Year’s.) I had one little nibble of the salsa and was hooked. Could not stay out of it! My friend that brought it told me it was called Texas Caviar. Being from Texas, you would’ve thought I’d heard of this before, but … nope, never heard of it.
Her version was slightly different. She used chopped tomatoes, a diced firm avocado and Italian dressing. (If I had any avocados, I would definitely have added them.)
I think this version, made with a sweet oil and vinegar dressing, is even better. The crunchy chopped veggies absorb the sweetness of the dressing, so the longer the salsa marinates, the yummier it is.
We had a potluck scheduled with the Boy Scouts for their crossover ceremony last weekend. The main dish was Hot Dogs and our den was assigned side dishes. I jumped at the chance to make the Texas Caviar again. The recipe makes a ton and is excellent for summer potlucks. I also thought it would be a great semi-healthy complement to the Hot Dogs. (For the adults anyway, I can’t picture a bunch of little 6, 7 and 8 year olds eating this willingly.)
Texas Caviar is always better the next day, so I got to choppin’ and prepared the dish a day early.
Well… Guess what? (You’ve heard of Murphy’s law, right?) My little boy came down with a terrible case of strep throat and we missed the festivities!
It’s a good thing I love this recipe, because I have been eating it all week. After we ran out of chips, I added it to my lunchtime salads. (A little chicken, cheese, diced avocado and Texas Caviar makes an excellent salad, I promise!)
Are you ready to take this to your next potluck? You will love it, I promise!
adapted from food.com
- 10 oz frozen corn
- 1 can black beans, drained and rinsed
- 1 can black eyed peas, drained and rinsed
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 cup chopped celery
- 3/4 cup chopped green onion
- 1 cup chopped white onion
- 3/4 cup apple cider vinegar
- 3/4 cup olive oil
- 1 cup sugar
- Salt and pepper
4. Cover and refrigerate overnight.
Serve with scoop-able chips.
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