Saturday, February 10, 2007

Spicy Black Bean Salsa (Texas or Cowboy Caviar)


1 15 oz can black-eyed peas, drained
1 15 oz can black beans, drained

1 15 oz can whole kernel corn, drained

1 14.5 oz can diced tomatoes, drained
1 4 oz can chopped green chiles, drained
1/2 cup chopped onion (scallions or red onions are good
substitute too)
1/2 cup chopped green or red bell pepper (I use both)

1-1/2 tsp chopped garlic
1 tsp cumin
1-1/2 T lime juice
chopped jalepeno peppers to taste
fresh cilantro to taste
sprinkle with lemon pepper
1 cup Zesty Italian salad dressing (see notes)

DIRECTIONS:

In a large bowl, combine all ingredients.
Season with Zesty Italian salad dressing; mix well.
Cover and refrigerate overnight to allow flavors to blend.


NOTES:
This recipe lends itself to many variations and personal tastes. I like less heat so don't use as much jalepenos as others might; that's why I left the amount open. Same with cilantro. I reduce the amount of salad dressing to 1/2 cup because I think it makes too much liquid.

You can add or substitute ingredients to suit your taste - add diced black olives or a dash of hot sauce or balsamic vinegar; substitute Rotel tomatoes for plain tomatoes - have fun and play around with it until you get what you like.


This also freezes very well - it's nice to have on hand when you get an attack of snack-hunger. I just thaw in the microwave and munch with Frito scoops.

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1 Comments:

Blogger Unknown said...

Hmmm! Yummy!

2/13/2007 3:15 PM  

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