By Lana Hogan, Dietetic Intern from the University of Minnesota Medical Center, Fairview
Typically I get reactions of confusion, disappointment and disgust when I say I am bringing Texas Caviar as my dish to pass at a party. Who brings caviar to a party? However, once people understand it is not made from fish eggs, the dish becomes an instant hit. My mother is a wonderful cook and this is one of her most requested recipes to pass at gatherings and when all three of her daughters are home.
Texas Caviar is a tasty and addicting bean dish (excellent source of fiber!) that pairs great with tortilla chips or on top of salads, chicken or fish. Preparation involves a lot of chopping and draining, however, it is definitely worth the work. The recipe makes a good portion and will have you coming back for more — until it’s gone.
Texas Caviar
Ingredients:
1 can blackeyed peas, drained
1 can pinto beans, drained
1 small jar chopped pimentos, drained
1 small onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 cup shoepeg corn (white corn)
1 to 2 tbsp. of chopped jalapeno pepper
Optional: 1 can black beans, drained
Dressing:
1 tsp. salt
1 tbsp. water
1/2 cup oil
1/2 tsp. pepper
3/4 cup apple cider vinegar
1 cup sugar
Directions:
Boil dressing and cool. Next, pour cooled dressing over bean mixture and marinate. Drain when ready to serve.
