I’m headed to my first Steeplechase tomorrow.
I’m bringing Texas Caviar, and I thought I’d share my recipe. I got inspiration from several recipes, and this sounds like the best route to go. I’m about to make it tonight and let it marinate overnight. Serving with tortilla chip strips.
12 oz. corn (I’m using frozen, but you can used fresh or canned.)
1 can BEP (black eyed peas)
1 can black beans
Chopped tomato (2 large), green bell pepper (1), jalapeno (2, seeds/stem removed), onion (1/2 large)
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 minced garlic cloves
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
You know I’m making my dressing with this guy.