Recipe: Texas caviar for parties

Have you heard of Texas caviar? I hadn't, until I visited my sister in Tennessee, where I discovered it's a popular item to bring to parties.  It's sort of like a bean salad, but served as a dip, and after shoveling quite a bit of it into my mouth, I could see why!  Rather than a heavy creamy dip, or guacamole, you can make this instead.  Hearty, savory, and full of fiber, it holds up well for parties.  And since there are no eggs or mayo in it, you don't need to worry about it sitting around for hours at room temperature.  These are traditionally served with Fritos  -- I like Scoops (unless you have a corn allergy, some other hearty chip will do).



Texas Caviar
Adapted from Judy Curtis, Southern Living Magazine
Makes 10 portions

2- 14 oz. cans of black eyed peas, drained (I can't find these in SoCal, so I use pinto beans instead)

2- 15 1/2 oz cans of white hominy, drained (I buy these at Smart & Final, or in Hispanic grocery stores)
(Note: hominy is corn, so if you have a corn allergy, eliminate this item...you could use garbanzos)

2 medium tomatoes, diced (I use diced red peppers, either fresh or roasted from a jar depending on my mood)
4 green onions (both green and white parts), chopped
2 cloves garlic (I omit this entirely)
1 medium-sized green pepper, diced
1/2 onion, finely diced
1/2 cup fresh cilantro, roughly minced
1 small can of chopped green mild chilies
1 8 oz bottle of any zesty Italian dressing (note that many companies are using soy oil in salad dressing, so check the ingredients first.  You may want to go with a packet of Good Seasons and use your own oil.)
1 jalapeno pepper, diced (optional)

Combine all ingredients, salt and pepper to taste.  I usually make this the night before so that the dressing marinates the rest of the ingredients.

I double this for big parties!  You can buy the super large sized cans of hominy and beans at Smart & Final.

Game on!