Texas Caviar
From the kitchen of Kerry D. Kanatzar (B.S.Ci.E. ’90)
“This is a secret recipe stolen from Texas and good for all occasions, be it an office party, tailgate, picnic or breakfast,” Kanatzer says. “If I can make it, anybody can.”
Prep time: 15 minutes
Ready in: 1 hour 15 minutes
Ingredients
3 16-ounce cans of black beans, drained
2 8-ounce cans small white corn, drained
2 16-ounce cans of Rotel, drained
1 bunch of green onions, diced
1 yellow pepper, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups tomatoes, chopped
¼ cup red wine vinegar
Juice of one lemon
Dash of cumin
1 garlic clove, minced
Cayenne pepper to taste
Chili powder to taste
Garlic salt to taste
1 bunch of cilantro
Preparation
1. In a large bowl, mix black beans, white corn, Rotel, green onions, peppers, tomatoes, vinegar, lemon juice, garlic and seasonings together.
2. Chill in the refrigerator for at least an hour.
3. Toss with desired amount of fresh cilantro and serve with chips.