I love cooking for my family. Although, I can only use the word LOVE when I truly have the time to cook. Otherwise, if I do not have time to cook, like the five days a week I am working, I cannot use the word LOVE. I don’t even know if I can use the word LIKE! I do know, however, that having a sit down meal every night is very important to my family’s lifestyle, and I try to meet this goal the best I can. It’s not always pretty, but we make it happen.
Over the Fourth of July holiday, I had my parents over for lunch. This was a time that I LOVED cooking because I had the extra time to prepare. I started the night before preparing the side dishes to go along with a traditional smoked brisket. I decided on making Texas caviar. I had never made this, but I recently had it at a friend’s and really liked it. The best part about this dish is that the longer you let it sit, the better it gets. So, making it the night before gives it time to marinate, making it oh so yummy!
This recipe is easily adjustable to your own tastes and very forgiving, which makes me LOVE it!
Prep Time: 20 minutes, plus marinating
1 (15 oz) can black beans, rinsed and drained
1 (15.8 oz) can black-eyed peas, drained
1 (15.25) can whole kernel corn, drained
1 cup fresh tomatoes, diced
2 fresh jalapeños, seeded and finely chopped
5 green onions, chopped
1/2 cup red onions, diced
1 cup cilantro, stems removed and chopped
1/2 cup Italian salad dressing
1 Tbs lime juice
salt, to taste
Combine all vegetables. Pour dressing and lime juice over mixture; mix together.
Season with salt. Cover and marinate at least 2 hours in refrigerator before serving.
Serve with tortilla chips.
Calories Per Serving: 186, Fat: 6 g (1 g Saturated Fat), Cholesterol: 10 mg, Sodium: 310 mg, Carbohydrates: 30 g, Fiber: 6 g, Protein: 7 g
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