Texas Caviar Bean Dip
Salad or dip recipe from the book, The Reluctant Entertainer, Bethany House 2009
Ingredients
- 2 15 oz. cans Bush's black beans, rinsed and drained
- 2 15 oz. cans Bush's pinto beans, rinsed and drained
- 1 15 oz. can Bush's cannellini beans
- 2 15 oz. cans white corn, rinsed and drained
- 1 4 oz. can chopped green chilies, do not drain
- 1 jalapeno chile pepper, seeded and finely chopped (optional)
- 1 red bell pepper, cored, seeded, and finely chopped
- 1 green bell pepper, cored, seeded, and finely chopped
- 1 small red onion, finely chopped
- 2-3 stalks celery, finely chopped
- 1 bunch cilantro leaves, finely chopped
- 1/2 cup rice vinegar
- 1/2 cup olive oil
- 1/3 cup white sugar
- 1/4 tsp. cumin
- 1/2 tsp. garlic powder
- 1-2 avocados, optional
Instructions
- In a large bowl, mix the black beans, pinto beans, white corn, green chilies, jalapeno, red and green peppers, red onion, celery, and cilantro together.
- To make the dressing, stir the rice vinegar, olive oil, sugar, cumin, and garlic powder together in a small saucepan. Bring to a boil, then remove from heat and cool. Pour dressing over bean mixture and toss to mix evenly.