This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.
Original recipe makes 10 servings
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, 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
1/2 teaspoon garlic powder
- Mix the black beans, pinto beans, white 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 garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
Calories: 262 kcal
Carbohydrates: 35.5 g
Cholesterol: 0 mg
Fat: 12 g
Fiber: 6.3 g
Protein: 6.3 g
Sodium: 564 mg