Texas Caviar is a great salad or a dip for chips (I prefer it as the latter.) that I have been craving and making in hard core fashion all summer and fall. I present to you here my own version of this culinary delight. I hope you enjoy it as much as I do! Oh, and my apologies in advance to those of you who prefer recipes with exact measurements.
Texas Caviar
You’ll need:
1 can of garbanzo beans
1 can of black beans
1 can of kidney beans
1 can of corn
2 avocados
1 small yellow onion
a bunch of cilantro
Italian dressing
sugar
lime juice
salt
To make:
Drain the beans and corn well. Put them in a bowl.
Chop up the onion into very small pieces. Add them.
Add about 1/3 bottle of Italian dressing to the mixture. Squirt in a whole buncha lime juice. Add some sugar. Like a 1/2 cup or something. And then add some salt. I love salt. Stir well. Cover. Chill overnight in the refrigerator.
Before serving, drain the Texas Caviar quickly in a colander. Cube up the avocado and add it. Rip up as much cilantro as you want and add it too. Toss together.
Serve with blue corn chips. Or Fritos. Or do what I did when I had guests last week and add some shredded smoked chicken breast and eat it with a fork as a salad.
Yum. Yum. YUM!
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