"Those who forget the pasta are condemned to reheat it."--Unknown

West Texas Caviar Recipe

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

Contributor:  
Contributor:  
Mary Blaschke

Category:
Category:

Ingredients:  
Ingredients:  
1 - 15 oz can black-eyed peas, drained and rinsed
1 - 15 oz can black beans, drained and rinsed
2 c cherry tomatoes, quartered
3 scallions, chopped, about 1/2 c
1 garlic clove, minced, about 1 tsp
1 c chopped green pepper
1 jalapeņo Chile, seeded and chopped 2 Tbsp.
1 c fresh or frozen corn kernels
3 Tbsp fresh lime juice - from 2 limes
2 Tbsp extra virgin olive oil
2 oz cotija cheese crumbled- about 1/2 c
1 1/4 tsp kosher salt
tortilla chips

Directions:
Directions:
Toss together all ingredients except the chips in a medium bowl. Cover and chill at least 30 minutes or up to 2 days before serving. Toss again before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Could add cilantro.

 

 

 

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