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:

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

Directions Step-By-Step

1
Rinse and drain all beans. Drain the can of corn.
2
Dice 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.
3
Add all ingredients to a large bowl. Sprinkle garlic powder over top and mix well.
4
Pour 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