Recipe Time: Texas Caviar

I have often found that one can gain great insights to a people or culture by learning about what people eat, and how it is prepared. In that vein, I submit for your consideration a Californian-ized Southwestern style dish. Tell me what you think it says about California or the Southwest.

Texas Caviar

*The Campbell Soup Kitches defines Texas Caviar as: A common Southwestern side dish made up of black-eyed peas and salsa.
*This Texas caviar combines black beans, tomatoes, whole kernel corn, cilantro, jalapenos, bell peppers, garlic and lime. A seasoned vinaigrette of red wine vinegar and olive oil is poured over all and the whole mixture is chilled for at least an hour and allowed to marinate. A great side dish for summer and the grilling season and a welcome addition to a potluck.
Ingredients:
• 4 large tomatoes
• 1 ear white corn and 1 ear yellow corn (or use one 15 oz. canned or 1 ½ cups frozen corn)
• 1 bunch cilantro
• 2 green onions fine sliced or ¼ cup chopped red onion
• 2 jalapeno peppers
• 1 Green or Orange Bell pepper
• 4 cloves garlic
• 2 tsp salt
• 2 limes (juiced) and 1tsp. of their zest
• 2, 15 oz. cans black beans, drained and rinsed
Vinaigrette:
• ½ cup red wine vinegar
• 2 tsp Kosher salt
• 1 tsp pepper
• ½ tsp cumin seed (optional but adds a bit more bite)
• ½ tsp cumin powder
• 1 tsp dried Italian seasoning
• 1/2 cup extra virgin olive oil
• 1 tsp. Smokey Paprika (optional and only if you want a more smokey flavor)
Directions:
• Cook corn and cut off the kernels (I prefer to roast it). Ignore this step if you have prepared corn.
• Zest and juice the limes.
• Small dice the tomatoes
• Medium dice the bell peppers
• Slice or dice the onion
• Chop the cilantro
• Fine dice the jalapenos (remove the pith and seeds if you don’t want the extra spice)
• Mince the garlic
• Place all the above in a large bowl
• Add the black beans, the lime juice and zest of the limes and a pinch of the salt and pepper and sprinkle on the powdered cumin if you are using it.
Vinaigrette Prep:
• Next in a small mixing bowl place the red wine vinegar, salt, pepper, cumin seed, and Italian seasoning; then slowly whisk in the olive oil to form the vinaigrette.
• Toss the vegetables with the vinaigrette; chill for at least one hour until flavors blend (best not to let it marinate over 3 hours or you will start losing the crunch of the peppers).

Serve with home made tortilla or whole wheat pita chips.
Number of Servings: 10, or more....
Notes from Pat: This can be used as a dip or as a garnish or topping for a main dish