Texas Caviar

This is a recipe I cannot take credit for.  My friend Alexandra made it for me on my birthday two years ago and we fell in love with it.  Because it’s so healthy and versatile I started making it for family parties.  Turns out they love it too.  It is somewhat of a bizarre recipe. In fact, every time I make it, I turn my nose a little bit at the ingredients.  It doesn’t make sense, it’s not particularly appetizing and I always doubt it coming together.   But then, I dip my chip to taste it and all that goes away.  I hope I didn’t lose you… you just have to try it to love it.

NOTE: Tostitos scoop chips are the perfect accompaniment to this salsa.

Other ingredients you can add or substitute that I didn’t put this time around: chopped tomatoes, avocado, fresh cilantro (or parsley), jalapenos.  There are so many versions of Texas caviar out there so whatever you choose, I’m sure it will be great.  I also don’t let mine sit for 24 hours and it doesn’t suffer on taste or flavor.  Also, most recipes call for about 1 cup of sugar which I feel is completely unnecessary.

This salsa would be great in lettuce wraps, on fish tacos, as a side dish or as I always make it, a perfect party appetizer.

INGREDIENTS:

Sauce:

  • Cider vinegar (little less than a cup)
  • Olive oil
  • Salt
  • Pepper
  • Sprinkle of sugar in the raw (this is my replacement for the cup of sugar)
Salsa:
  • 4 or so stalks of celery, finely chopped
  • 1 red bell pepper, finely chopped
  • 1/2 white onion, finely chopped
  • 1 small jar of pimento peppers
  • 1-2 cans shoepeg corn
  • 1 can chopped green chiles
  • 1 can black eyed peas
  • 1-2 can black beans
  • 1 can garbanzo beans
INSTRUCTIONS:
In a small sauce pan heat the oil and vinegar with a sprinkle of sugar.  Bring it to a low boil and whisk well.  Add salt and pepper and set aside to cool.
In a large bowl add all your canned and diced ingredients for the salsa.  Pour the sauce on top and refrigerate for 1-2 hours before serving.
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