Saturday, January 19, 2013

Texas Caviar or Black Bean Salsa

This would be a great recipe to try on Super Bowl Sunday, coming up.....guys LOVE chips and dips! But if you just want to munch on something pretty healthy and filling today while we are all stuck inside in this cold, winter weather, this is a fun chip and dip recipe that my family loves. And it is quick and easy too!
Texas Caviar or Black Bean and Corn Salsa
This is one of my favorite salsa recipes. But you can actually use any kind of bean you like. I've done it with BLACK EYED PEAS and BLACK BEANS and it is equally yummy. The secret is in the salad dressing you use and the flavorings. The veggies themselves and the beans and corn are rather bland without spicing it up! Let's make up a batch in honor of Martin Luther King Jr. We have the holiday off here in Utah. I'm betting he loved this southern salsa.


  • 1 (15 ounce) can white corn, drained 
  • 1 (15 ounce) can black eyed peas, OR black beans, drained and rinsed
  • 2 Roma tomatoes diced
  • 1 bunch finely chopped cilantro
  • 2 Tablespoons small red onion, finely chopped (optional)
  • 1/2 green or red pepper, seeded and chopped
  • 2 Tablespoons lime juice
  • 1 avocado - peeled, pitted, and diced
  • A dash of Lawry's or Johnny's seasoning salt
  • A few shakes of chili pepper 
  • 3 Tablespoons Zesty Italian or House Italian Dressing 

I LOVE this recipe. I can sit and eat the whole thing myself in a few days. It is so colorful, healthy and yummy on wheat crackers or on Tostitos chips. Or on these new Pretzel Crackers. They get gobbled up REAL FAST! 

Texas Caviar or Black Eyed Peas  and Corn Salsa! It's SOOOOOO  yummy! 

I LOVE these new pretzel crackers too, called Flip Sides.  They hold the salsa a lot better than chips do. And they are pretty filling as a finger food. Enjoy!

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