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Texas Caviar (California Style)

  • Category: Appetizer
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 10 – 15 as a side dish
  • Preparation Time: 20 minutes
  • Total Cooking time: 2 – 24 hours (refrigeration time)

This is not what you would think when you hear the word caviar, as a matter of fact it has absolutely nothing to do with fish, or fish eggs for that matter, the only thing it has in common with traditional caviar is that it makes a meal fit for a king. As pleasing to the eyes as it is to the palate this is a delicious dip for tortilla chips as well as an amazing side dish or salsa served over grilled steak or lamb.

Amount Measure Ingredients
3/4 cup garlic flavor red wine vinegar
2 tbsp lemon juice
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp garlic, crushed
1 cup tomato, seeded and finely chopped
1 15oz can canelli beans, drained
1 15oz can black eyed peas drained
1 15oz can pinquito beans, drained
16 oz frozen white corn, thawed
2 tbsp jalapeno chilies roasted, seeded and diced (about 2 medium whole chilies)
1/2 cup fresh cilantro, chopped fine
1/2 cup red bell pepper, finely diced
1/2 cup yellow bell pepper, finely diced
1/2 cup celery, finely diced
1 cup red onion, chopped fine

To prepare:

Whisk together the vinegar, lemon juice, sugar, salt and pepper until well mixed. Mix the remaining ingredients together in a large preferably non metallic bowl and pour the marinade over the top, stir to mix. Cover and refrigerate at least 2 hours, preferably overnight. Serve with tortilla chips or over grilled steak.