What’s your go-to “I have to bring a dish to pass” dish that you can do without opening a cookbook or look at the recipe? For as long as I can remember, my sister has been bringing Texas Caviar. She brings it so often, she had started worrying that people didn’t actually like it and she should maybe stop bringing it. At about that time, my big kiddo asked her, “Aunty, can I please have the Texas Caviar recipe? I want to be able to make it at home.”
Needless to say, she learned that we weren’t tired of it at all. And after that weekend, I think we mixed up a batch at our home three or four weekends in a row. Now I think I have the recipe memorized too!
What I love about Texas Caviar is that it is truly a side dish I can feel really good about eating. It is chuck full of vegetables and although it is generally served with chips, it’s easy to load those chips with the dip. It also eats well as a simple side without the chips.
So when it’s been a crazy month of prepping for the holidays and time for recipe creation has been minimal, I asked my sissy if I could share her take on Texas Caviar. This weekend seemed a perfect weekend to share it as the holidays ramp up and you either
- Need to add more vegetables in your diet because man, the sweets and indulgence are catching up to you and sneaking some veggies in would help. Or…
- You have a party you get to bring a side to but your inspiration is less than stellar.
Let me tell you, Texas Caviar is THE choice for one (or both!) of those.
Ready to create together? Let’s Go!
Your Ingredients
- 14 ounces Mexicorn, drained
- 1 can low sodium black beans, drained and rinsed
- 2 avocados
- 4 Roma tomatoes
- 1 medium onion
- 1 package dry Italian dressing mix
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
Your Steps to Texas Caviar
Dice the avocados, Roma tomatoes, and onion. In a large bowl, combine corn, black beans, avocado, tomato, and onion. Stir well.
In a small bowl, combine dressing mix, olive oil, and red wine vinegar. Whisk together and promptly pour over the vegetable mixture. Stir well. The dip is best if it is allowed to chill and marinate for an hour or so, but can be eaten immediately. Good luck waiting. I never can!
Kelly’s Texas Caviar
Ingredients
- 14 ounces Mexicorn drained
- 1 can low sodium black beans drained and rinsed
- 2 avocados
- 4 Roma tomatoes
- 1 medium onion
- 1 package dry Italian dressing mix
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
Instructions
- Dice the avocados, Roma tomatoes, and onion. In a large bowl, combine corn, black beans, avocado, tomato, and onion. Stir well.
- In a small bowl, combine dressing mix, olive oil, and red wine vinegar.
- Whisk together and promptly pour over the vegetable mixture. Stir well.
- The dip is best if it is allowed to chill and marinate for an hour or so, but can be eaten immediately.
Looking for other fun sides?
Give some of these a try!
