Texas Caviar II
Faith Frazier Clotiaux (originally from Belinda Matak)
Yield: 4 salad servings or party dip
A delicious variation of this Texas staple featuring the addition of corn, avocado and, of course, our state's ubiquitous RO*TEL tomatoes and chilies! I got this version from Belinda after she hosted a dinner in honor of my niece's wedding. (Aug 2008)
1/2 onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 jalapenos, deseeded, deveined, chopped
1 Tbsp garlic, minced
1 (10oz) can RO*TEL diced original Tomatoes & Green Chilies, drained
1 (8oz) bottle zesty Italian dressing
1 can shoepeg corn, drained
1 can black-eyed peas, drained
1 bunch cilantro, chopped
2 avocados, chopped
Mix all ingredients (except avocado) together in a large bowl and refrigerate for at least 2 hours (overnight is better). Just before serving, add avocado and gently fold in. Serve with corn chips or crackers.
Yield: 4 salad servings or party dip
A delicious variation of this Texas staple featuring the addition of corn, avocado and, of course, our state's ubiquitous RO*TEL tomatoes and chilies! I got this version from Belinda after she hosted a dinner in honor of my niece's wedding. (Aug 2008)
1/2 onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 jalapenos, deseeded, deveined, chopped
1 Tbsp garlic, minced
1 (10oz) can RO*TEL diced original Tomatoes & Green Chilies, drained
1 (8oz) bottle zesty Italian dressing
1 can shoepeg corn, drained
1 can black-eyed peas, drained
1 bunch cilantro, chopped
2 avocados, chopped
Mix all ingredients (except avocado) together in a large bowl and refrigerate for at least 2 hours (overnight is better). Just before serving, add avocado and gently fold in. Serve with corn chips or crackers.