MENU
component-ddb-728x90-v1-01-desktop
Special Advertiser Content

Amy’s Texas Caviar

Ingredients:

2 cans (15 ounces each) black eyed peas, drained and rinsed

2 cans (10 ounces each) shoe peg corn, drained OR

2 1/2 cups fresh or frozen corn that has been thawed

2 cans (15 ounces each) black beans, drained and rinsed

1 cup red onion, finely diced

1 1/2 cups green pepper, finely diced

2 to 4 jalapeno peppers, seeded and finely chopped (optional)

2 cups seeded and diced tomatoes

1 1/2 cups Zesty Italian dressing

1 cup cilantro, chopped

2 ripe avocados, diced (optional)

Directions:

Mix all ingredients, except cilantro and avocado, in a large bowl. Cover and refrigerate until ready to serve. Stir in cilantro and avocados if you’d like, like just before serving. Serve with tortilla chips or scoops.

Notes:

This makes a really big batch! You can cut it in half for a smaller batch. Perfect for parties! You can make up to 24 hours ahead.

Click here to receive weekly recipes, hand-selected by Amy Hanten, delivered directly to your email every Friday.

Trending