Fresh, light, and full of flavor, this Southwest caviar is easy to make and always a hit at get-together’s and barbecues. Get used to bringing home an empty bowl folks.
This is a first for me on Accidental Happy Baker. Why? Because I didn’t make this Southwest caviar. My husband, who’s cooking is usually limited to corndogs and bacon, actually prepared this. That should give you an idea of just how easy this stuff is to make.
Actually, the reason behind him making it this time was pretty sweet. His mom had asked me to make some Southwest caviar to bring to her birthday party. Of all the things I make, this is one of her favorites and it happens to be one of my husband’s favorites, too. Anyway, since it was for his mom’s birthday, he wanted to be the one making it. So I sat at the table and gave directions as he chopped the veggies and measured ingredients out.
This salsa is best made a few hours beforehand so that all the flavors can mingle and meld together, so he made it early in the afternoon for the party later that night. I didn’t tell him that I was thinking of photographing it real quick for the blog, so when he found me a bit later, working on the photos, he was like, “What is this?! I made this!”
I laughed and told him, yes, but I’d planned on putting it on the blog sometime, might as well do it now while it was just sitting there anyway. He now thinks that if this goes viral, he thinks he deserves a contributor’s fee. LOL. I think that he gets paid pretty well with free samples every week, but I guess we’ll see how it goes.
Texas caviar, cowboy caviar, in my house it’s called Southwest Caviar. Call it what you will, but anyway around it, this flavorful bean salsa dip is delicious. With Rotel tomatoes, black beans, hominy, black eyed peas, onions, peppers, and cilantro, it’s got a nice kick to it, but isn’t overly spicy. Funny story, for the longest time my Uncle Don thought this was a salad and would dish it out and eat it with a spoon. And while it is that yummy, I like to serve it with tortilla chips and suggest you do the same!
- 1 can rotel
- 1 can black beans
- 1 can white hominy
- 1 can black eyed peas
- 1/2 cup diced red onion, , diced
- 1 green pepper, , diced
- 1 cup Italian salad dressing
- 1/2 bunch cilantro, , chopped
- Drain and rinse the black beans, hominy, and black eyed peas. Add to them the can of rotel tomatoes, 1/2 cup diced red onion, diced green pepper, and chopped cilantro. Pour Italian dressing over the veggies and mix well. Cover and refrigerate for at least an hour before serving so that flavors can meld.
Nutrition Information:Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 209