Sunday, May 12, 2013

Texas Caviar


I'm not sure how this dish came about, but it's a good one.  A little spicy, a little tang, and a whole bunch of flavor.  It's great for holidays and get-togethers.  Bring some to your next gathering, and it's sure to be a hit.

TEXAS CAVIAR
Two 15-ounce cans black-eyed peas, drained & rinsed
2 Roma tomatoes, chopped
1/4 C red onion, chopped
2 avacadoes, diced
1/4 C (or to taste) chopped jalapeno slices (the kind from a jar)
2 cloves garlic, finely minced
1 C frozen corn kernels
1-2 T lime juice, to taste
1 T cumin
Salt & pepper, to taste

Mix all ingredients together in a bowl and chill.  Serve with tortilla chips.

2 comments:

  1. avocados in texas caviar? MMMMM... i had never considered it, but now? every time!!!
    i love your recipes and can't wait to try MORE than a few!!! i eat low carb and most of your recipes can be converted. thanks for the time put in on a great food blog! :D

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    Replies
    1. Thank you so much, Sooz, for the wonderful compliments! Let me know what you try and how it turns out!

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