Thursday, May 8, 2014

Texas Caviar

My husband and I just got back from a week in Florida where the weather was well into the 80's and 90's. Summer can't get here fast enough. I'm already looking forward to barbecue worthy food! I can't wait for the get togethers we'll have this year eating our fresh watermelon and basking in the sun. My favorite! This year I'll have watermelon in one hand and texas caviar in the other because this recipe is definitely going on the menu! It would also be a perfect addition to a Mother's Day buffet this weekend.

Texas Caviar
PREP: 10 minutes      COOK: refrigerate 2 hours to overnight     READY IN: 2 hours 10 minutes 

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 2 15oz cans low sodium black beans, rinsed and drained
  • 1 16oz bag super sweet white corn, frozen
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 1 teaspoon lime zest 
  • 6 tablespoons fresh lime juice
  • 1/2 cup chopped cilantro
  • 2 avocados, chopped


  1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours to overnight. 
  2. Before serving, add avocados and mix gently so you don't mash the avocados. Garnish with more chopped cilantro. Serve at room temperature. 


    1serving    191 calories   6g fat   28g carbs   7g protein   6g sugar   

Recipe adapted from Once Upon a Chef.

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