Texas Caviar (aka Black Bean Salsa).

My mom is famous for this recipe. People go crazy for it! It definitely adds beautiful color to a table of appetizers. Naturally, I demanded to know her secret. With a few tweaks to make it more user-friendly, this is what she gave me.

 

1 16-oz can black beans, rinsed and drained

1 16-oz can black eyed peas, rinsed and drained

8 oz Italian dressing*

Finely chop:

1 stalk celery

1 yellow bell pepper

1 red bell pepper

1 bunch green onions

1 bunch fresh cilantro

2 cloves garlic

1-2 fresh jalapeno peppers (to taste)

12 oz grape or cherry tomatoes

 

Combine beans and vegetables in a large, lidded bowl. Pour shaken dressing on top and toss to coat. Secure lid on top and allow to sit (in a refrigerator or at room temperature) for a few hours or overnight to allow the flavors to mingle (very important!!). Serve with tortilla/pita chips, over spinach leaves, with eggs, or whatever suits you!

 

*My mom always makes her own. She uses a salad dressing shaker and fills vinegar & oil “to the lines” and then adds “a combination of seasonings from my spice cabinet, i.e., lime pepper, red pepper, chili seasoning, Mrs. Dash, fajita seasoning, cumin, season salt, pepper, etc. – BE BOLD!”

 

I just pour about 1/4-1/2 c each apple cider vinegar and olive oil and then add 1/2 tbsp cumin, 1 tbsp chili powder, and 2 tsp sea salt–all in a jar with a lid. I then screw the lid on tightly and shake until combined. If I have it, I squirt the juice of a lime or two on the finished product  before serving.