Wednesday, August 1, 2012

recipe: Texas caviar

If you’re a parent (or grandparent) to one or more children five years old (or younger), I strongly suggest that you read this column.

Back in May, we were invited to our friends Martha and Mike’s house for a get together/barbeque.  They live in Breslau and the air show was on – the kids (and adults) had a blast watching (from the backyard) the jets roar by directly overhead. 

As much fun as this was, there was some lull time between viewing the different airplanes – but not surprisingly, super-organized Martha had a plan to keep the kids entertained.  She brought out several paint rollers and brushes, as well as a few plastic paint trays (all from the dollar store), filled with water.  The kids had a blast “painting” the fence with water.  This kept six children entertained for at least half an hour, which is no small feat!  Just as they were starting to lose interest, Martha brought out some sidewalk chalk, which the kids used to create artwork on the fence… which could be wiped away with the stroke of a paintbrush or a blast from the water hose, or left for the next big rainfall.

By now, I’m sure that you may be wondering what this story has to do with food.  Well, due to Martha’s fun activity (which kept the kids well-occupied), the adults were actually able to enjoy some uninterrupted conversation (again, no small feat) while eating a delicious appetizer that Martha prepared.  Martha and Mike are both great cooks and this healthy dip/salsa was a real crowd-pleaser.

Texas Caviar


·         1 (one) can black beans, drained
·         1 (one) can black-eyed peas, drained
·         1 (one) can niblet corn, drained
·         2 (two) small cans sweet green chilies, drained and chopped (Martha uses canned jalapeños)
·         1 (one) red onion, diced fine
·         1 (one) green pepper, diced
·         1 (one) red pepper, diced
·         5 (five) Roma tomatoes, diced
·         salt & pepper to taste
·         250 (two hundred fifty) mL zesty Italian salad dressing


1.      Mix all ingredients together in a large bowl
(make the night before serving it so that the flavors can be absorbed).
2.      Serve with nacho chips or pita chips.

Note:  Keeps well in fridge for up to a week.

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