Friday, September 19, 2008

Texas Caviar

Well, things have been pretty busy lately and I haven't taken many photos. I promise I'll have new photos after the weekend of both Sophie and my latest knitting projects. Until then, I thought I would share another chip dip recipe that my friend shared with me this week. It is similar to my Calico Bean Dip, but has a different taste to it. Very yummy as well!!


One 16 oz. can each

Black beans
pinto beans (or black eye peas)
garbanzo beans (chick peas)
fiesta corn
petite diced tomatoes (I like 2 cans)
chopped green chiles (5 oz can)

One cup each (chopped):
Onion, green pepper, celery, cucumber, cilantro

1 c cider vinegar
1/3 c oil
2/3 c sugar
1 TBSP fresh garlic
2 tsp Tabasco
¼ C Worcestershire sauce

1. Bring dressing to a boil.
2. Pour over canned/chopped ingredients.
3. Refrigerate overnight, stirring occasionally.

*Note: This will seem very soupy! You may choose to drain it before serving or dish out what you need with a slotted spoon. I like to keep it marinading until the very end!


Until Next Time...


Lovs2Knit said...

Yum! I'm going to have to give this one a try soon. Thanks for sharing!

monica said...

that sounds yummy, I will have to give it a try

Jani said...

Love your recipes, but I must point out that, in this case, it's not really Texas Caviar unless it has black-eyed peas in it! This must be the New York City version :^)