I still remember the first time I had Texas Caviar. It was a work potluck to celebrate a baby shower. While my co-worker used bottled Italian dressing, it was still really, really good. As I recall, it was the one dish that didn’t make it home. We devoured it straightaway.
I was inspired to make my own version of Texas Caviar. Today’s recipe works well as a side or an entree. I especially like eating it for lunch. Just make sure to pack enough chips! It works well for entertaining, because it’s free of gluten, dairy, soy, nuts, and meat. It ends up being a huge crowd pleaser. It’s very easy to make, and stores well in the fridge. You can’t lose.
15.5 ounce can of white hominy, drained and rinsed
15 ounce can of black beans, drained and rinsed
15 ounce can of pinto beans, drained and rinsed
15 ounce can of blackeyed peas, drained and rinsed
1 small green pepper, chopped
1 small red pepper, chopped
1 green part of a scallion, chopped
1 cup cherry tomatoes, chopped
½ cup fresh cilantro, chopped
½ cup flat leaf parsley, chopped
¾ tsp garlic powder
½ tsp onion powder
¼ cup red wine vinegar
¼ cup olive oil
2 Tbsp fresh oregano, chopped
½ tsp crushed red pepper
Salt, to taste
Black pepper, to taste
Combine everything listed above in a large mixing bowl. Taste, and adjust seasonings. Serve with tortilla chips.