Texas Caviar
My boyfriend recently introduced me to this family favorite that’s quickly become one of mine. Colorful, nutrient dense, and simple. It can be tossed into lettuce cups and topped with some guacamole, or put into mason jars (I like to separate it with guacamole too, or enjoy as a side with fish or meat OR even as a main dish atop a bed of greens with some hot sauce and, you guessed it, guacamole (you don’t have to do guac you could also do a vinaigrette too). Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 can black beans
- 1 can corn
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 bunch spring onions
Instructions
Directions
- Open can of black beans and pour into a colander set in a sink to drain.
- Remove stem, center, seeds and other inner portions of peppers.
- Slice and chop peppers into small pieces, about the size of a kernel of corn.
- Pour drained black beans into serving bowl.
- Open can of corn and pour into a colander set in a sink to drain.
- Add chopped peppers to serving bowl. Stir / mix with spatula.
- Remove ends of spring onions. Chop slice small pieces, discarding leaves.
- Add corn and onions to serving bowl. Stir / mix with spatula.
Notes
Tips: One can always add additional ingredients to one’s taste. Option – add some of your favorite salad dressing. Best served with scoop chips.
