Texas Caviar

At the gourmet club kickoff event Trish Lake's Texas caviar, a bean salsa/dip was a standout hit. This is the recipe for your enjoyment; we proved that this goes well with martinis.

Texas Caviar

½ cup olive oil

¼ cup red wine vinegar

1/8 tsp hot sauce or to taste

2 – 15oz. cans black beans, drained & rinsed

2 – 11oz. cans Mexican style corn, drained

2 medium tomatoes, chopped

1 red bell pepper, chopped

½ cup chopped red onion

4-6 tsps minced garlic

1 cup fresh cilantro, chopped

2 large avocados, finely chopped

Combine oil, vinegar, hot sauce for dressing; set aside. Combine everything except avocado. Add dressing, tossing to coat. Cover & refrigerate for at least 2 hours. Toss in avocado just before serving. Enjoy with tortilla chips.