Thursday, May 5, 2011

Texas Caviar (Wisconsin Style)

This is a great dip to add to a Cinco De Mayo spread with a big bowl of tortilla chips, or layered on top of a salad. A friend of mine makes this for holiday parties, and I decided that I wanted to make my own version for a mid-week treat. This is really easy to put together, and your guests will love it! Enjoy!
Texas Caviar (Wisconsin Style)
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup diced tomatoes (canned or fresh)
1/2 cup corn
3/4 cup black beans, rinsed and drained
1/2 cup pinto beans, rinsed and drained
3/4 cup black eye peas, rinsed and drained
1/4 tsp cumin
1/4 tsp black pepper
1/4 tsp salt
1 1/4 Tbl vinegar
2 tsp sugar

Instructions
Mix all veggies and beans in a medium bowl. Add spices, vinegar, and sugar. Mix well. Cover and allow dip to chill for about an hour before you are ready to serve.  Serve with tortilla chips or over a salad.

2 comments:

  1. I LOVE Texas caviar. Could eat big bowls of it all by myself (and I think I have...)!!

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  2. oh me too! I also feel that way about fresh salsa. yum. :)

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