Thursday, December 17, 2009
But you can pretend you are with Texas Caviar at your next soirée.
Wow. Why did I not know about this before? This has to be one of the all-time greatest nibble foods that has ever appeared on this planet, and it's completely veggie, and I'd never heard of it.
Just proves that WTM needs to get out more.
After a version of this recipe appeared at one of the multitude of baby showers we had this year at work (thanks Stephanie!) I got the recipe (now fondly known as "the bean thing"), then did some web surfing, and adjusted to taste for submission at Thanksgiving.
My 80+ year old father, who is not enamored of anything "weird" (i.e., his mother never made it), was kneeling in front of the coffee table, madly scooping this onto chips before the Thanksgiving feast commenced. What you see here is the last of the bowl, very well drained just to get a picture before I ate the last few scoops- a fresh batch will be juicier and much more photogenic.
Can't wait to try this next year with home grown ingredients (actually, the jalapeno was- and there WILL be cilantro in 2010).
15 oz. can shoepeg or yellow corn, drained and well rinsed
15 oz. can black eyed peas, drained and well rinsed
15 oz. can black beans, drained and well rinsed (or use an additional can of black-eyed peas)
15 oz. can petite diced tomatoes, well drained
½ cup bell pepper, finely diced
½ cup red onion, finely diced
1 jalapeno, minced, and seeded if desired
1 large clove garlic, minced
2 - 4 Tbs. cilantro leaves, slivered
¼ cup olive or sunflower oil
2 - 4 Tbs. red wine vinegar or apple cider vinegar
2 - 4 Tbs. sugar
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. salt
½ tsp. freshly ground pepper
Combine salad ingredients in a large bowl and mix well.
Mix dressing ingredients thoroughly until the sugar is dissolved.
Pour dressing over ingredients and mix well. Refrigerate for at least an hour, stirring occasionally to distribute dressing.
Serve with tortilla chips or over crisp torn greens and tortilla strips.