Texas Caviar
This incredible dish was the other appetizer from our Gourmet Girl night. This was so full of flavor and none of us wasted any time digging in. I must say it also went very well with the Margaritas that were being served that night!! This baby also came from the “Houston livestock show and rodeo cookbook”
Texas Caviar
2 Cans Black-Eyed Peas, Rinsed & Drained.
1 Cup Of Corn, Fresh Off The Cobb. (Uncooked)
1 Large Vine Ripe Tomato, Diced.
1 Texas Sweet Onion, Chopped.
½ Cup Of Green Onions, Finely Sliced.
¼ Cup Garlic. (You May Like Less)
Juice Of 2 Limes
½ Bunch Of Fresh Cilantro, Chopped.
2 To 3 Teaspoons Of Extra Virgin Olive Oil.
Salt And Pepper, To Taste.
2 Avocados, Added 30 Minutes Before Serving.
Combine All Ingredients And Stir Well. Let Marinate A Minimum Of 2 To 3 Hours, But No Longer Than Overnight.
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5 Comments
Love the name of this dish! It has a little bit of everything I love.
ok, I’ll leave a damn comment
This looks really good and fresh and healthy! I almost missed the step of adding avocadoes!
I just had this several weeks ago for the first time, loved it! p.s. I am hoping you have heard from the Dr by now and things are good! pps I have been on that end things several times
I have seen so many people make this and I’m just going to have to give it a whirl!
Oh I definitely want to do this one…but don’t know what a sweet onion is, or a green onion (compared to what we would call it in the UK) or Cilantro….arggghhh!!!!
..cause…ya know…me and the girls want to do your gourmet girl night as well!
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