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Texas Caviar Recipe

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

Contributor:  
Contributor:  
Kellie Bishop Pesek
Added: Wednesday, September 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/8 tsp. hot sauce, or to taste
2-15 ounce cans black beans, rinsed and drained
2-11 ounce cans Mexican style corn, drained
2 medium tomatoes, chopped
1 red bell pepper, chopped
1 cup chopped fresh cilantro
1/2 cup chopped red onion
4-6 tsp. minced garlic
2 large avocados, peeled, seeded and chopped.

Directions:
Directions:
Combine olive oil, vinegar, and hot sauce; set aside
Combine black beans, corn, tomato, pepper, cilantro, onion and garlic in a large bowl. Add dressing, tossing to coat.

Cover and refrigerate for 2 hours. Toss in avocado just before serving. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes + 2 hours

 

 

 

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