Tuesday, April 17, 2007

Recipe - Texas Caviar

One of my all-time favorites!!

Texas Caviar

2 cans black eyed peas (I use Bush's)
1 can black beans (I use Bush's)
3 cans shoepeg corn
9 plum tomatos, chopped in small pieces
1 large bunch green onions, chopped
1 large green bell pepper, chopped
5 cloves garlic, finely chopped
4 jalepeno peppers, chopped
1 large bunch fresh cilantro, chopped
1 lg Paul Newman's Family Style Italian Dressing
6-7 oz feta cheese
Drain and rinse the beans, and drain the corn (let it drain in the colander). Chop all the veggies and put it in the bowl. Add the beans and corn. Pour the salad dressing over it and mix gently. Crumble the cheese on it and barely toss it again, then stick it in the fridge. When it's time to serve and you're transferring to a serving bowl, the cheese will mix in better. In other words, handle the cheese as little as possible so it doesn't crumble into mushy, tiny pieces. Store in fridge. Best if it can sit one or two nights before serving.
*** Makes a Lot!!!

came from my cousin (a fabulous cook!), Lori Allan!


lelly said...

sounds yum-o!

Diana said...

thanks for the good mail it really brightened my day.
recipe looks delicious

Alison said...

Hi Missy,
Thanks so much for the good mail today. A formal thank-you will follow. I must admit, I was startled because I never knew you read my blog. The black and white notepad is perfect (with the red, of course) and I am taking it to work to cheer me up at my day job. Thank you for thinking of a total stranger!