Texas Caviar

While visiting Tennessee this past summer, my mother-in-law shared a snack with the family. She pulled out a large container filled with a fresh vegetable mixture and a bag of tortilla chips. It was Texas Caviar and it was delicious! Everyone couldn't stop eating it, and my husband commented that we needed to get the recipe. Unfortunately, I never remembered to get the actual recipe from her, so Tony and I attempted to make it tonight to the best of our memories. I'd say it turned out pretty close! :)

*I'm pretty sure she put corn in hers, but we didn't have any on hand. If you have some, go ahead and throw it in! 

Ingredients

1 can black beans, rinsed and drained

1 can whole kernel corn, rinsed and drained, optional

3/4 cup red onion, diced

1 c. tomatoes, diced

1 c. sweet bell peppers, diced (green, red, and yellow)

1-2 Tbsp. canned spicy jalapeno peppers, minced

1 Tbsp. cilantro, finely chopped

2-3 garlic cloves, minced

1/2 c. lime juice

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Directions with Photos

Rinse and drain the black beans and place in a medium-sized bowl.

(You could also use black eyed peas, if you prefer.)

Dice remaining ingredients.

(If you like spiciness, add more jalapeno. If you don't like the heat, you can omit the jalapeno completely.)

Add lime juice and gently stir.

You can eat it right away, but it's best after it's refrigerated overnight so the flavors meld together.

Serve with your favorite tortilla chips. :)