Texas caviar is an appetizer that is served with chips. Prepared entirely from vegetables, mainly grilled corn and canned beans, and lightly pickled with bright dressing in texas-mexican style from vinegar, honey, hot cayenne pepper and olive oil. Besides the main ingredients in the composition of the snack also includes tomato, bell pepper, stem celery, jalapenos and fresh herbs. Caviar is infused in fridge and served as a snack with corn chips or as a side dish for meat dishes.
Recipe author – Eddie Jackson – American football player (Alabama Crimson Tide football)
Time: 30 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 corncob peeled off leaves
- 5 tbsp. l olive oil
- 5 tbsp. l white wine vinegar
- 1.5 tsp honey
- 0.5 – 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 can (425 gr.) Canned beans, washed
- 1 small red onion, diced
- 1 small plum-like tomato, diced
- Diced half yellow sweet pepper
- 1 celery stalk, diced in small cubes
- 1 jalapeno pod finely chopped (clear of seeds, to reduce hotness)
- 2 cloves, minced garlic
- 2 tbsp. l chopped parsley
- 1.5 tsp chopped oregano
- Tortilla Chips, Served (Optional)
Recipes with similar ingredients: white beans, black beans preto, corn, plum tomatoes, sweet peppers, celery, jalapeno pepper, garlic powder, ground cayenne pepper, oregano tortilla
Recipe preparation:
- Preheat the grill to high heat. Grease the corn with olive oil and fry, periodically turning until it is slightly charred, 8-10 minutes. Cut the corn from the cob.
- In a large bowl, combine vinegar, honey, cayenne pepper and olive oil. Add corn, beans, red onion, tomato, bell peppers, celery, jalapenos, garlic, parsley and oregano; mix, evenly distributing all the ingredients. Salt and pepper to taste.
- Cover with plastic wrap and refrigerate. Serve with tortilla chips.
