Texas Caviar

Try this recipe for a tasty summer snack or appetizer that is protein, and flavor, packed! This recipe makes a large serving, so be sure to have some friends on hand to help you eat! 

Ingredients:
1 - 14 oz can of kidney beans drained & rinsed (although I've been told by a notable source that to really be a Texan dish these should have been black beans)

1 - 14 oz can of black eyed peas drained & rinsed

1   can white hominy, drained

1   can yellow corn, drained

2   medium tomatoes, chopped

~6  green onion stalks, chopped

2  cloves garlic, chopped

1  green pepper, chopped

1  red pepper, chopped

1 jalapeno pepper chopped fine ( remove seeds and veins )

3/4  cup chopped fresh cilantro

1/2  cup white wine vinegar

1/2  cup olive oil

1/2 Tbsp. Cumin

2 Tbsp. fresh lime juice

Directions:

Prepare all ingredients and mix in a large bowl. That's it! You're done! One tip though - this dish seems to be better when all of the flavors have some time to sit and blend together, so chill the Texas Caviar in the refrigerator for up to one day before serving. Serve with tortilla chips as an appetizer or toss with some lettuce or spinach for a Mexican Salad.

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