I LOVE this photo. Texas caviar, as it is called, has been around for a while. I’ve had it before . Actually my friend Shandy makes a mean one and she sent me the recipe but I couldn’t find the dang thing so I got on line and found multiple methods of creating this delicious, nutritious, gorgeous–and VEGAN– salad.
I’ll get Shandy’s recipe one of these days but it actually helped to look around in blog-recipe-land because it quickly became clear to me that there are so many variations of this delight, I am pretty much always assured to have something on hand that will work. Whew! What a relief as I really liked it and look forward to making it again. Rhea, my 9 year old gobbled her bowl of Texas Caviar right up. Josie and Gray were not as excited but with the right motivation rose to the occasion. (I served this with some tortilla chips on the side and let them scoop some of the salad up–I tell ya: we have so much fun at our house!)
Michelle’s Texas Caviar
Ingredients: 1 cup of shelled and cooked edamame, 1 cup cooked corn, 1 can black beans drained, one can pinto beans drained and rinsed, 1 diced bell pepper, 1/4 cup diced red onion (I soaked mine in ice water for 5 minutes to take the “bite” out), juice of one fresh lime (ream that little guy and get every last drop out!), 3 tbsp. olive oil, 1-2 tbsp white wine vinegar, 1 tbsp. cumin, dash of sugar, salt and pepper to taste.
Directions: mix it up and eat it!
Tips: The key to the flavor situation is the lime juice and cumin. LOVE that combo. Depending on how much juice you get from your lime–and then how much flavor that juice has–you may need more or less vinegar.
Other ingredients that I could have also added include, but are certainly not limited to: cucumber, jicama, tomatoes, diced carrots–heck the list goes on and one. I will try to get some jicama in there next time as it seems like it’d soak up all those flavors real nice.
Acknowledgement: pretty much every recipe for Texas Caviar that I found that was actually made by what appeared to be a real Texan contained black eyed peas. Being a Minnesota transplant currently residing in Pasadena, CA, I, uh, didn’t have those on hand… sorry! Go Lone Star State!