This recipe was given to me by a good friend - from Ohio! I do not know from where the name originated, but it is a delicious side dish or dip for a party. Serve it with corn thins or tortilla chips and watch it disappear!
Ingredients:
Dressing: This makes a lot of dressing. I have experimented with cutting down the amounts and it has still tasted delicious.
1/2 cup white vinegar
1 cup EVOO
1 cup Splenda
In small sauce pan, add vinegar and Splenda. When Splenda is dissolved, add EVOO. Heat to boiling. Remove from heat and allow to cool while fixing salad.
Salad:
3 cans white shoepeg corn (drain & rinse)
2 cans black beans (drain & rinse)
1 can black-eyed peas (drain & rinse)
1 - 2 cans chopped green chilies (drain & rinse)
6 - 8 stalks of celery - diced
6 - 8 green onions - chopped
Add of all of the salad ingredients to a large bowl and mix well. Pour dressing over mixture. You may add extra beans, corn, and vegetables to make a larger bowl. Stir and chill for several hours.
Texas Caviar ( corn/bean salad)
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Re: Texas Caviar ( corn/bean salad)
Thanks for the great recipe! I replaced the green chiles with red & green bell pepper, chopped fine...great flavors!
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- Jr. Member
- Posts: 56
- Joined: May 24th, 2009, 9:49 pm
Re: Texas Caviar ( corn/bean salad)
Savannah - I like the idea of adding the red and green peppers. I may try that. My niece's family added finely chopped radishes and really like it! Glad you liked the recipe! Country Girl