Cathy P.’s Texas Caviar

 Alyson Stringer


Yield: ???

I admin a facebook group for Lake Travis High School alumni and Lauren Butler posted looking for one of the cookbooks the PTA did no telling how many years back because she was looking for this very recipe — the best Texas Caviar she’d ever had! It looked different enough from the ones we have in this cookbook (which includes the actual original by Helen Corbett), that I thought I’d add it. (July 2025)


DRESSING

1/2 cup lime juice

2 Tbsp canola oil

1/4 cup apple cider vinegar

2 Tbsp fresh garlic, chopped

Salt and pepper, taste

1 lb frozen corn

2 cans black beans, rinsed

1/2 red onion, chopped

1 jalapeño, chopped finely

1 red bell pepper, diced

1/2 bunch cilantro, chopped

1 can diced Italian tomatoes

Baked corn from above

Salt, pepper and tabasco, to taste

Avocados, for serving




Combine dressing ingredients and set aside.

Spread corn on a baking sheet and bake for 20-30 minutes, occasionally stirring and redistributing.


Combine black beans, red onion, jalapeño, bell pepper, cilantro, and can of tomatoes. Add baked corn, then season to taste with salt, pepper and Tabasco.

Before serving, add fresh avocado.

STORAGE

Before adding avocado, separate into what you want to serve immediately and what you want to save for the next day. Only add avocado to what you're immediately serving!