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Ellen’s Kitchen & Garden

“Texas Caviar” a wonderful, easy-to-make crowd favorite

Posted Thursday,
October 30, 2014
Like 2 · 0 ·
Photo/Ellen Fox Emerson
By .(JavaScript must be enabled to view this email address)

We recently planned a tailgate picnic with friends and family. Each of us would bring a dish.

After preparing a nice dinner for houseguests two days earlier, I really didn’t want to spend too much time on it.

Then I remembered this wonderful, quick and easy recipe. It’s so simple, I felt guilty.

“Texas Caviar” seemed perfect for a tailgate party, and I had most of the ingredients on hand. From the grocery store, I needed only a fresh avocado and some chips.

It takes just 10 minutes to make, can withstand any kind of weather and gets rave reviews.

So when you’re pressed for time or don’t feel like cooking, but at the same time want to have something everyone will enjoy, try this. And, meeting my dietary need, it’s naturally gluten-free.

“Texas Caviar”


15-ounce can of yellow corn, drained
15-ounce can of black beans, rinsed and drained
14.5-ounce can of diced tomatoes, drained
1/2 cup of cilantro, minced
1/2 cup of red onion, minced
1 red bell pepper, diced
1 avocado, diced
1/4 cup of olive oil
1/4 cup of fresh lime juice
3/4 teaspoon of cumin
1/4 teaspoon of ground pepper
1 teaspoon of salt
A pinch of cayenne pepper
3 dashes of Tabasco

Mix all of the vegetables with exception to the avocado together in a medium bowl. In a small bowl, whisk together the olive oil, lime juice, spices and Tabasco. Pour the dressing over the vegetable mixture and chill overnight (optional). Once chilled, add the avocado. Serve with corn chips.
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