Texas Caviar

Marianne Gleason

By
@Mern

There are many versions of this recipe out there, but this is how I make it for our get togethers.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
many
Prep:
20 Min
Method:
Blend

Ingredients

5 can(s)
ro*tel (diced tomatoes & green chilies)
2 can(s)
black beans, rinsed and drained
1 can(s)
great northern beans, rinsed and drained
1 can(s)
corn, drained
1
green bell pepper
1
red bell pepper
1
jalapeno pepper
6
green onions
1/4 c
cilantro, chopped
8 oz
bottle italian dressing (drain the oil off the top)
1 tsp
garlic powder

Step-By-Step

1Rinse and drain all beans. Drain the can of corn.

2Dice red and green bell peppers and green onions. Take the seeds out of the jalapeno and finely dice. Chop cilantro to measure 1/4 cup or to taste.

3Add all ingredients to a large bowl. Sprinkle garlic powder over top and mix well.

4Pour the oil off the top of the Italian dressing. Add to bowl and mix again. Refrigerate until ready to serve. I like to make it at least a few hours ahead so the flavors have time to meld. Serve with tortilla chips.

About this Recipe

Course/Dish: Other Salads, Other Snacks
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy