Monday, January 19, 2015

Texas Caviar Recipe.

This one is always a big hit!  With a few substitutions that really don't even matter, I was easily able to make it Myra/FPIES friendly for her second birthday party.  If you want other versions, plenty comes up if you do a Google/Pinterest search of Texas Caviar or Cowboy Caviar.

The biggie for this one is the sauce or marinade or whatever you want to call it.  Chop the ingredients (those that need it) and let sit 6+ hours, ideally overnight, in this sauce.  Drain before serving.

1 cup salad oil (olive, canola, lots of options...we used corn oil this time)
1/2 cup apple cider vinegar
1/2 cup sugar
Heat to boiling, remove from heat, allow to cool, pour over veggies and mix it all together.  Cover, refrigerate, let sit 6+ hours or overnight.  Drain before serving.  Serve with chips, we like Fritos scoops.

For Myra's, we used:
Chopped bell peppers (green, red, orange, and yellow)
1 small can sliced black olives
1 can corn, drained
2 cups white beans (cooked first if using dry, otherwise out of the can and drained is fine)

Other ingredient ideas one could use: pimentos, celery, onion, other beans (we usually use pinto beans), or probably a million other things!  You could also add things like cilantro or lime juice.

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