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.
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