This appetizer recipe, “Texas Caviar”/Bean Salsa, came from my brother, Doug. The original recipe called for a cup of sugar, but he cut it in half – I love that he’s eating healthier these days too. It’s a good thing he did because it’s still plenty sweet, and so tasty! I use as many organic ingredients as I can. This is a good way to get more veggies during our long Michigan winters.
“TEXAS CAVIAR”/BEAN SALSA
- 1 can black eyed peas, drained
- 1 can pinto beans, drained
- 1 can black beans, rinsed and drained
- Doug also added a small jar of Great Northern beans, drained
- 1 can whole kernel corn, drained (I’ll use our locally frozen corn that I know isn’t from a genetically modified crop.)
- 1/2 of 4 oz. jar pimento, chopped & drained (I’ve never used pimentos and will probably substitute fresh red peppers for these.)
- 1 c. celery, chopped small
- 1 c. green pepper, chopped small
- Jalapeno peppers – however many to your taste, chopped (or recipe says you can use 12 oz. jar of sliced jalapenos.)
- 1/4-1 c. onion, chopped
Combine all ingredients. Prepare dressing below. Marinate in refrigerator for 6-8 hours. It says to drain before serving, but Doug didn’t drain it and it was good with the juice still in there. Serve as a dip with tortilla chips – find some with no trans fats or other nasty ingredients - the shorter the ingredient list is and the more words you can pronounce, the better! I found some chips today with only 3 ingredients! Unfortunately it was made with Canola oil, (I wish I could find some with coconut oil), but at least there were no trans fats or preservatives.
Dressing:
- 1 t. sea salt
- 1/2 t. pepper
- 1 T. water
- 3/4 c. raw apple cider vinegar
- 1/2 c. olive oil (If you use the darker/extra virgin olive oil, it can have a strong taste, so sometimes I’ll use half expeller pressed or cold pressed sesame oil.)
- 1/2 c. sugar (the more natural the sugar, the better: organic cane sugar, sucanat, Rapadura, or possibly Agave Nectar.)
Bring to a boil and pour over ingredients.
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