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 jalapeño 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:
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!!
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