Mamma's Texas Caviar...doesn't the name sound fancy? But under the fancy name hides a delicious, wholesome salad which is so versatile it can be eaten as a salad, served as a side with a meat or fish entree as a main course or paired with simple pita or tortilla chips and eaten as an appetizer/snack.
This dish can be made in a number of ways, with your choice of dressings/vinaigrettes and beans.
My first taste of this dish was at Costco where they served a sample of this amazing salad which prompted me to buy a container of it. There was only one problem: It got over in 15 minutes!
So then like I always do, I went through the ingredient list and decided to replicate it.
And because I didn't have a fixed recipe to go by, I let my taste buds take over and go with what I loved and didn't.
This is one of those recipes you get right from the first try. This was also one of those recipes where I went out of my regular path and bought home something that I have never bought: Jicamas. They look like huge potatoes but are shaped like Rutabagas. Taste-wise, they are a cross between apples and potatoes, and have a lightly sweet, crunchy and refreshing bite to it.
And one amazing and healthy snack/meal that you wouldn't really mind digging into. So here goes.
Serves 4, 1 cup/bowl each.
Ingredients:-
2 cups cooked/ canned & rinsed black eyed peas
1 red, 1 green and 1 yellow bell pepper, cleaned, and diced in the same size as peas.
1 cup sweet corn
1 large Jicama, peeled, sliced and diced. (if you cant find it, add diced apples or pears)
1 small sweet onion, diced
1 large English cucumber- diced
1 small bunch parsely, cleaned and chopped finely
1 navel orange, zested and juiced.
1/4 cup Extra Virgin Olive Oil
Apple cider/Red Wine vinegar - as needed for acidity (about 1 tsp)
Salt and Pepper- as needed
Sugar- to taste.
Method:- 1. In a small bowl or dressing shaker, mix together the Orange juice, finely chopped zest, EVOO, S&P, and Sugar and whisk until you get an emulsion. It needs to look like beaten egg. lightly yellow and opaque. If it still stays watery, add a tsp of Apple Cider or Red wine vinegar to increase the acidity. You may also use Lemon juice instead of the vinegar.
2. Stir in the chopped parsley.
3. Let it chill in the fridge in an air tight container for about 20 minutes.
4. In a larger bowl, mix the beans and the chopped veggies and corn and stir gently.
5. Drizzle the dressing on top to coat everything. Combine well, taking care to not crush the beans.
6. Check Salt and seasonings, adjust and Serve. Enjoy! :-)
This dish can be made in a number of ways, with your choice of dressings/vinaigrettes and beans.
My first taste of this dish was at Costco where they served a sample of this amazing salad which prompted me to buy a container of it. There was only one problem: It got over in 15 minutes!
So then like I always do, I went through the ingredient list and decided to replicate it.
And because I didn't have a fixed recipe to go by, I let my taste buds take over and go with what I loved and didn't.
This is one of those recipes you get right from the first try. This was also one of those recipes where I went out of my regular path and bought home something that I have never bought: Jicamas. They look like huge potatoes but are shaped like Rutabagas. Taste-wise, they are a cross between apples and potatoes, and have a lightly sweet, crunchy and refreshing bite to it.
And one amazing and healthy snack/meal that you wouldn't really mind digging into. So here goes.
Serves 4, 1 cup/bowl each.
Ingredients:-
2 cups cooked/ canned & rinsed black eyed peas
1 red, 1 green and 1 yellow bell pepper, cleaned, and diced in the same size as peas.
1 cup sweet corn
1 large Jicama, peeled, sliced and diced. (if you cant find it, add diced apples or pears)
1 small sweet onion, diced
1 large English cucumber- diced
1 small bunch parsely, cleaned and chopped finely
1 navel orange, zested and juiced.
1/4 cup Extra Virgin Olive Oil
Apple cider/Red Wine vinegar - as needed for acidity (about 1 tsp)
Salt and Pepper- as needed
Sugar- to taste.
Method:- 1. In a small bowl or dressing shaker, mix together the Orange juice, finely chopped zest, EVOO, S&P, and Sugar and whisk until you get an emulsion. It needs to look like beaten egg. lightly yellow and opaque. If it still stays watery, add a tsp of Apple Cider or Red wine vinegar to increase the acidity. You may also use Lemon juice instead of the vinegar.
2. Stir in the chopped parsley.
3. Let it chill in the fridge in an air tight container for about 20 minutes.
4. In a larger bowl, mix the beans and the chopped veggies and corn and stir gently.
5. Drizzle the dressing on top to coat everything. Combine well, taking care to not crush the beans.
6. Check Salt and seasonings, adjust and Serve. Enjoy! :-)
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