Monday, August 22, 2011

Texas Caviar

This was my first encounter with Texas Caviar.  I had planned to serve it as a dip, but after I prepared it, I realized it is better as a salad.  The vinegar makes it taste kind of weird with chips, in my opinion, but it's delicious as a chilled side dish or salad.  The only change I made to the original recipe was that I grilled the corn, for a more smoky flavor, and added a few extra spices.

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 ears grilled corn
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno, seeded and finely chopped
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
1/2 cup rice vinegar
1/2 cup olive oil
1/3 cup white sugar
1 tsp cumin
1 tsp ground black pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp coriander


Grill corn until slightly charred and remove from cob.  Mix the black beans, pinto beans, corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and spices together in a sauce pan. Bring to a boil, then remove from heat, and cool.  Pour dressing over bean mixture, and toss to mix evenly.  Serve chilled.  As you can see, this makes for a lovely presentation, as the colors are so vibrant in the "caviar".  Enjoy!

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