Friday, July 29, 2011

Food Friday-Texas Caviar

Happy Food Friday everyone! It's like 1000 degrees outside and it's hot as Texas out there. I just want to melt everytime I walk outside.

So in honor of it being "hot as Texas", here is a recipe for Texas Caviar, a fantastic appetizer/dip that you don't have to turn on the oven for. Just start opening those cans!

Every month, our office floor has a breakfast to celebrate everyone's birthday for the month. We graze all day in the break room so the foods are not limited to breakfast type foods. One co-worker always brings this and it is SO GOOD! It's from Southern Living, November 2001 and I tweaked it just a bit. Enjoy and stay cool!

Texas Caviar

Ingredients:
1 can Del Monte Summer Crisp sweet corn
2 (15.5-ounce) cans black-eyed peas with jalapeƱo peppers, rinsed and drained
2 (10-ounce) cans diced tomato and green chiles
2 avocados, diced
1 small green bell pepper, diced
1/2 purple onion, diced
3/4 cup zesty Italian salad dressing
1 tablespoon fresh lime juice
1/4 teaspoon salt

Preparation:
Stir together all ingredients. Chill, if desired. Serve with corn chips.

Photo courtesy of The Wheatfree Life blog. Have a great weekend!
Melissa

1 comment:

shoediva71 said...

I make this too....never tried it with avocado. I think I call mine, "Georgia caviar." I use red bell pepper instead of the green bell pepper. I may even use pimentos. It is very tasty. I am putting it on my "to-make" list. It is great with chicken and nacho chips. I think I hear the dinner bell ringing!!