Of course, as we all know, the more you put in your mouth, the more of you there is to love... but not always in a good way ;-) It's been my mission this week to find tasty snacks to help me get through this insane hunger without feeling too guilty. My favorite find so far has been Texas Caviar:
Packed full of veggies, beans and flavor, this can be eaten with tortilla chips (the "Texas Toast Points" of the caviar equation) or as a side salad. The cilantro adds a refreshing earthiness that's perfect for warm nights out on the deck. Best of all, it's full of fiber and nutrients, so you can feel good about eating it (at least, I did!).
I got the idea from AllRecipes after entering black beans, corn and cilantro (which I had on hand) into their ingredient search. I ended up mixing and matching ingredients from 2 recipes (Best-Ever Texas Caviar and Cowboy Caviar) and tailoring it based on what we like and what I had on hand. The resulting recipe made a TON of this stuff; fortunately, it holds up well in the refrigerator for several days. The whole big bowl only uses about $5 worth of ingredients, so it would make a very economical party dip, too.
Here's what I did:
1 (15.5 oz.) can black beans, rinsed and drained
1 (15.5 oz.) can black-eyed peas, rinsed and drained
1 (11 oz.) can corn with red and green peppers
1 (14.5 oz.) can diced tomatoes with chilies
1/4 c. sliced jalapenos
3/4 c. fresh cilantro, chopped
1/2 c. rice wine vinegar
1/3 c. olive oil
1/4 c. white sugar
1/2 tsp. garlic powder
Combine beans, black-eyed peas, corn, tomatoes, jalapenos and cilantro in a large bowl.
In a small saucepan, combine rice wine vinegar, olive oil, sugar and garlic powder. Bring to a boil and stir until sugar fully dissolves. Remove from heat and let cool to room temperature. Pour over bean mixture, stir and refrigerate at least 4 hours to let flavors come together.