Texas Caviar (Okie Style)
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
20-30
ingredients
- 1 yellow bell pepper (diced)
- 1 red bell pepper (diced)
- 1 orange bell pepper (diced)
- 2 (14 ounce) cans black beans (drained and rinsed)
- 2 cups fresh tomatoes (diced)
- 2 (10 ounce) cans Ro-Tel tomatoes (or mexican stewed, chop these and add the juice)
- 2 garlic cloves (chopped)
- 1 (15 1/4 ounce) can corn (drained)
- 1 (15 1/4 ounce) can white shoepeg corn (drained)
- fresh cilantro (I chop a good sized handful in the food processor and throw it in)
- 1 dash cayenne pepper
- 1 dash garlic salt, to taste (I use about 1/2 teaspoon)
- salt and pepper
- 1 hot pepper (chopped, I almost never use it because then my kids won't eat it, but if you like it hot, go for it!) (optional)
directions
- Combine all ingredients.
- Refridgerate an hour or so to let the flavors meld.
- Serve with tortilla chips. The recipe makes a LOT so have a good-sized container on hand to keep it in (or 1/2 the recipe), but if you bring it to a party to serve in a chip and dip tray it will go fast so it's good to have plenty on hand to replenish -- .
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