Texas Caviar

This post contains one recipe.

• Texas Caviar - Menonite Girls Can Cook (2009)

A transplant from Upstate NY, Helen Corbitt created "Texas Caviar" in 1940 for a dinner highlighting Texas products during a hotel convention. Read more about "Texas Caviar" gaining popularity. Ms. Corbett's original recipe is here.

Image credit

Texas Caviar ingredients

Serving size not shown

Dip
1/2 cup diced sweet green pepper
1/2 cup diced sweet red pepper
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1 (19-oz / 540g) can chick peas or black eyed peas, rinsed and drained well
1 (19-oz / 540g) can black beans or kidney beans, rinsed and drained well
1 (12 oz / 341g) can corn niblets, not drained

Dressing
1/2 cup sugar (try reducing this or using substitute)
4-oz herbal vinegar (infusion recipes here)
4-oz extra virgin olive oil
1 tsp cayenne pepper, more or less according to personal preference
1/2 (4-oz / 113g) can diced jalapeño peppers

For serving
Frito-Lay Tostitos® Multigrain Scoops!® Tortilla Chips

Directions

Add all Dip ingredients to a large covered container.

Whisk together the Dressing ingredients and pour over the Dip, tossing to distribute. Cover and refrigerate for twenty-four (24) hours.

Drain, reserving Dressing, and serve with chips.


Slightly adapts Betty R. "Texas Caviar..No Fish." Mennonite Girls Can Cook, n.p. 2 Jan. 2009. Web. 15 Jun. 2012.

Betty R. "Texas Caviar..No Fish." Photograph. Mennonite Girls Can Cook, n.p. 2 Jan. 2009. Web. 15 Jun. 2012.     Back to Top


You might like
Marinated Black Bean and Corn Salad
Texas Caviar from JL Celebration Cookbook

Index
Appetizers and Snacks > Cold dips / spreads
Appetizers and Snacks > Marinated
black beans
corn
garbanzo beans

Page Last Modified 25 June 2015