Thursday, May 27, 2010

Texas Caviar Recipe

This has to be one of my favorite appetizer/side dish recipes. I could eat it by the spoonful. It's has a very fresh taste ... unlike the heavy recipes I tend to think of in the Winter time. 

Texas caviar
2 - 14ounce cans of black eyed beans, drained
1 - 15ounce can of mexicorn, drained
1/2 cup onion, chopped
1/2 cup fresh cilantro, chopped
4  green onions, chopped
2 medium tomatoes, chopped
2 cloves of garlic, minced
1 medium pepper, seeded and chopped, your choice of color
1 jalapeno, seeded and chopped
8ounce bottle of Italian dressing
Combine all ingredients in large bowl, cover and chill for at least two hours.
Serve with Chips and Enjoy!!

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