[Meatless Monday] Texas Caviar

Earlier this spring, I attended a pot-luck put on by my sorority's local alumni chapter. It was there that I was exposed to a delicious thing called Texas Caviar. Literally, everyone was obsessed with this bean salsa-like dip.

"Who made this?"

"What's in this?"



"I need the recipe."



The woman who brought it to the party actually emailed the recipe out to all of us following the get-together (probably just to avoid waking up late at night to someone rifling through her recipe box--yes, it was THAT good).

While intended to be an appetizer, this recipe can easily be paired with greens or a cooked grain, such as rice or quinoa, to turn it into an actual meal.

I truly appreciate people that share--rather than hoard--amazing recipes! That's partially why I love reading food blogs :)

Speaking of blogs, I finally met some bloggers this past weekend at a happy hour in Richmond. A new blog year means new blog things! So I took the plunge and became a member of Virginia Bloggers! And after meeting some lovely lady bloggers (including Liz, Lauren, Gabby, Shannon, and Brittany), I have no doubt that I have a lot of learning and food experiences to look forward to!

Texas Caviar

Adapted, Actual Source Unknown

Servings: ~5 cups

1 can black beans (15 oz)

1 can black-eyed peans (15 oz)

1 can diced tomatoes with green chilies

1/2 cup chopped yellow onion

2 cloves garlic, finely chopped

1/2 cup fresh cilantro, or ~3-4 tablespoons freeze-dried

6 tablespoons olive oil

6 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano 

• Drain beans and hominy and place in a bowl. Add tomatoes, onion, garlic, and cilantro, and stir so all ingredients are combined.

• In a separate, small bowl, add oil, vinegar, and spices. Whisk with a fork until incorporated; pour onto bean mixture and let soak in fridge for 2 or more hours. Drain before serving.