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Californnia style Texas Caviar

Contributed By: Pat | See all of Pat's recipes
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Active Time:  20 Minutes
Total Time:  30 Minutes
My Texas Caviar is not ordinary. It combines black beans, tomatoes, whole kernel corn, cilantro, jalapenos, bell peppers, spices and a vinaigrette. It is a great side dish for summer and the grilling season and a welcome addition to any potluck.
• 4 large tomatoes
• 1 ear white corn  and 1 ear yellow corn (or use 3/4 of one 15 oz. canned corn or 1 cup frozen corn - thawed, then microwaved about 2 minutes and cooled)
• 1 bunch cilantro
• 2 jalapeno peppers
• 2 green onions fine sliced or ¼ cup chopped red onion
• 1 Green or Orange Bell pepper
• 4 cloves garlic
• 2 tsp salt
• ½ tsp cumin powder
• 2 limes (juiced) and 1tsp. of their zest
• 2, 15 oz. cans black beans, drained and rinsed
• ½ cup red wine vinegar
• 2 tsp Kosher salt
• 1 tsp pepper
• ½ tsp cumin seed (optional but adds a bit more bite)
• 1 tsp dried Italian seasoning
• 1/2 cup extra virgin olive oil
• 1 tsp. Smokey Paprika (optional and only if you want a more smokey flavor)
• Cook corn and cut off the kernels (I prefer to roast it). Ignore this step if you have prepared corn.

• Zest and juice the limes.

• Small dice the tomatoes

• Medium dice the bell peppers

• Slice or dice the onion

• Chop the cilantro

• Fine dice the jalapenos (remove the pith and seeds if you don’t want the extra spice)

• Mince the garlic

• Place all the above in a large bowl

• Add the black beans, the lime juice and zest of the limes and a pinch of the salt and pepper and sprinkle on the powdered cumin if you are using it.

Vinaigrette Prep:

• Next in a small mixing bowl place the red wine vinegar, salt, pepper, cumin seed, and Italian seasoning; then slowly whisk in the olive oil to form the vinaigrette.

• Toss the vegetables with the vinaigrette; chill for at least one hour until flavors blend (best not to let it marinate over 3 hours or you will start losing the crunch of the peppers).

Serve with home made tortilla or whole wheat pita chips or as a side dish with roasted fish, chicken or pork.

Date Added: 05/18/2010
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