Every once in a while, we like to invite over our friends across the hall to take over our kitchen. In this KSL Cooks, we’re whipping up a salad that doubles as a dip!
Alex Kirry shares how to mix together some Texas Caviar perfect for a party.
Texas Caviar
Ingredients
- 1 large Red Onion
- 1 large green bell pepper
- 1 large red bell pepper
- 1 jalapeño heat to preference
- 1 can (16oz) can pinto beans
- 1 can (16oz) black eyed peas
- 1 can shoe peg white corn
- 12 oz 4-5 celery stalks
- 1/2 Tbsp. Tabasco
- 2 limes
- 1 bunch cilantro
- 1 tsp salt
- 1/2 tsp pepper
- Frito Scoops
Vinaigrette
- 1 c. Apple Cider Vinegar
- 3/4 c. Vegetable oil
- 1 c. Granulated sugar
Directions
Bring vinaigrette ingredients to a boil. Take off heat and add Tabasco to taste.
Rinse and drain beans. Chop celery, red onion, jalapenos, and peppers. Mix all ingredients except lime juice and cilantro together. Add vinaigrette and mix. Add lime juice and once mixture cools, add cilantro.
Could you please give amounts for the vinaigrette and vegetables? Thank you! It looks so good!
How much Vinegar, oil and sugar please
1 cup Apple Cider Vinegar
3/4 cup vegetable oil
1 cup granulated sugar
1 tsp salt
1/2 tsp pepper
Throw onto medium high heat in a sauce pan and make sure sugar dissolves, set aside to cool.
The big picture looks like there is avocado as well. That would add the best yumminess ever (made up word…I know!!)