"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Porritt
Added: Thursday, March 20, 2008


2-4 cans white corn, drained
1 can chick peas, drained
2 cans black-eyed peas, drained
3 avocados, diced
3 small tomatoes, diced
1 bunch green onions, diced
leaves off one bunch of cilantro, chopped
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground cumin
1/2 c. light olive oil
1/2 c. red wine vinegar

Combine all ingredients. Chill overnight. Stir every few hours. Gets better the longer it sits - DAYS! I rinsed all, too. This recipe makes a large bowl. Perfect for 6 people. Serve with Tortilla Chips. (The Tostitos© Scoops are perfect).




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