College Graduation this weekend - wonderful party where the food was primarily lots of great apps.
Texas Caviar is one of our favorites - hope you enjoy!
3 15-oz cans of black-eyed peas
2 15 oz cans of black beans
2 15 oz cans of sweet corn
2 jalapeño peppers, chopped with seeds removed
1 can Rotelle
1 yellow bell pepper, chopped with seeds removed
1 red bell pepper, chopped with seeds removed
3 cloves garlic, minced
1 Lime, juiced
1 teaspoon ground cumin
2 bunches green onions, chopped
1 bunch cilantro, roughly chopped
1 Teaspoon of Paprika (feel free to add a touch of cayenne or chili powder if you like it spicier)
1 bottle zesty Italian dressing
Salt and black pepper, to taste
Open black-eyed peas, black beans and corn cans - put in colander and rinse, drain and transfer to large mixing bowl.
Add all the rest of the ingredients and mix well. Great to eat immediately, but flavors will develop further if allowed to sit for a couple hours. This recipe can be made the day before and can be cut in half since it makes quite a bit! Stores well in the fridge in airtight containers or ziplock bags.
