Saturday, May 30, 2009

Texas Caviar - Makes mouths, wallets & waistlines happy!

A couple of weeks ago, I had a change in my RA medications, which resulted in a flare. So to get things back under control, I've been on a round of prednisone. While the drug does wonders, it has a myriad of possible side effects, one of which is hunger. I made it through the first week unscathed, but this week, my appetite has come into full bloom. I'm like a 16 year old boy after football practice - watch out!

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.


Jenn said...

I'm glad that you're doing ok. Side effects from medication always suck.

As for the dish, if it makes mouths, waistlines and especially wallets happy then you've got a winner here.

Jen @ said...

Looks delicious! I was recently introduced to this dish when a friend brought some over one evening. Now it is one of my favorites. Your version sounds wonderful!

The Paraplegic Chef said...

Oh this is mouth watering :) Can't wait to try it!

Ann said...

alwaysve anything that calls for beans..I'm tempted now.It looks so yumm and super healthy!

Tangled Noodle said...

Fantastic! I'm a bean fan so this hits the spot! Good for you for finding a healthy way to deal with unexpected side effects.