Sunday, August 12, 2012

Texas Caviar



Texas Caviar


16 oz. package frozen corn
2-3 Tablespoons olive oil
1/2 cup chopped red onion
6 Roma tomatoes
2 jalapeno peppers, seeded and finely chopped
1 red bell pepper, chopped (about 1 cup)
2 teaspoons minced garlic
2 cans (15 oz each) black beans, drained and rinsed
2 large avocadoes, peeled and cut into 1/2" pieces
1 cup chopped fresh cilantro

Preheat oven to 400 degrees
In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased cookie sheet. Bake about 20 minutes or until corn begins to turn light golden brown, stirring every 5 - 10 minutes. Cool 10 minutes.

In a large bowl, combine cilantro, onion, tomatoes, jalapenos, bell pepper, garlic, beans, roasted corn - mix well. Add dressing - mix well. Add avocadoes, toss gently to combine. Serve immediately or refrigerate up to 6 hours.

To make more than 6 hours in advance, add cilantro, dressing and avocadoes just before serving.

Dressing:

1 Tablespoon salt
3/4 teaspoon ground cumin
6 Tablespoons fresh lime juice
5 Tablespoons olive oil
2 Tablespoons cider vinegar

In a small jar with tight lid, combine all ingredients; shake well until blended.

Serve with your favorite tortilla chips!!