Wednesday, May 7, 2008

Texas caviar

This salsa-of-sorts is delicious. It gets rave reviews from everyone who tries it. I've decided it's acceptable to eat this for dinner.


1 can each black, pinto and white beans
7 Roma tomatoes, chopped
1 bunch cilantro, chopped (discard stems)
1 bag frozen white corn
Half a red onion, finely diced
1 Anaheim pepper, seeds removed, finely diced
1 pkg. dry Italian dressing (and ingredients to make it)
Juice of 2 limes

Rinse and drain beans. Rinse corn to thaw and mix with beans in large bowl. Add cilantro, tomatoes, onion and pepper. I use a mini-chopper for the onion and pepper. Make dressing according to package directions and add to other ingredients. I use a mini-chopper for the dressing, too, so it's creamy-looking and frothy. Refrigerate salsa so flavors mix. Add lime juice before serving.

By the way, Anaheim peppers are supposedly less spicy than jalapenos, but I've substituted a jalapeno in this recipe and haven't noticed a difference.


Hansencrew said...

Mike wanted me to call you and get this recipe, but now I don't have to! We loved this salsa! We too could eat it for a meal! You guys are awesome! I am going to try every recipe on here. I have been really bored with the usual things I've (or should I say Mike) has been making! Ha Ha!

Holly said...

I'm pretty sure I would love to eat this too!