Texas Caviar
1, 18-oz can black eyed peas
2 ears fresh sweet corn (or 1-1/2 cups canned or frozen corn)
3 plum tomatoes
1 Tbs canola oil
1/4 cup chopped green bell pepper
2 scallions, sliced
1 cup salsa or picante sauce
2 cloves garlic, minced
2 Tbs lime juice
1 Tbs chopped cilantro (optional)
salt and pepper to taste
Crispy Tortilla Chips
Shuck ears of corn and rub corn and tomatoes with 1 Tbs canola oil. Grill over medium-hot coals or on a griddle until nicely roasted. Let cool and cut kernels from corn. Seed and chop the plum tomatoes. Place all in a medium size non-reactive bowl.
Drain and rinse the black eyed peas and add to the corn mixture. Add chopped bell pepper, scallions, minced garlic, fresh lime juice, cilantro and prepared salsa. Add salt and pepper to taste. Stir well to combine and refrigerate at least two hours, overnight is best.
Serve with tortilla chips for dipping.
(You do not absolutely need to roast the corn and tomatoes, but the flavors will be deeper if you do.)
2 ears fresh sweet corn (or 1-1/2 cups canned or frozen corn)
3 plum tomatoes
1 Tbs canola oil
1/4 cup chopped green bell pepper
2 scallions, sliced
1 cup salsa or picante sauce
2 cloves garlic, minced
2 Tbs lime juice
1 Tbs chopped cilantro (optional)
salt and pepper to taste
Crispy Tortilla Chips
Shuck ears of corn and rub corn and tomatoes with 1 Tbs canola oil. Grill over medium-hot coals or on a griddle until nicely roasted. Let cool and cut kernels from corn. Seed and chop the plum tomatoes. Place all in a medium size non-reactive bowl.
Drain and rinse the black eyed peas and add to the corn mixture. Add chopped bell pepper, scallions, minced garlic, fresh lime juice, cilantro and prepared salsa. Add salt and pepper to taste. Stir well to combine and refrigerate at least two hours, overnight is best.
Serve with tortilla chips for dipping.
(You do not absolutely need to roast the corn and tomatoes, but the flavors will be deeper if you do.)
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