Chile Undergrounds Texas Caviar
Details
- Servings: 8
- Vegan: True
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Cuisine
- antipasti
- condiment
- starter
- snack
- appetizer
- dip
- antipasto
- hor d'oeuvre
- spread
Ingredients
- 1 ounce quality balsamic vinegar
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) blackeyed peas, drained
- 1 can canned corn
- 1/2 bunch fresh cilantro, leaves only
- 2 cloves garlic
- 1 pint super-sweet grape tomatoes, quartered
- 1 green bell pepper, fine-chopped
- 1 teaspoon ground cumin
- 3 jalapeño chiles, minced
- 1 ounce light olive oil
- 1 ounce extra-virgin olive oil
- 1 teaspoon dried oregano
- 2 oz red wine vinegar
- 1/2 teaspoon each salt, ground black pepper, and garlic powder
- 1 bunch scallions, including light green tops, sliced across into angled rings
- 1/2 large yellow onion, nicely chopped
Instructions
Heat the oil in a large skillet over medium-high heat
Add onion and cook for just a minute or two with stirring
Add bell pepper and stir for another minute
Add the garlic and stir for 30 seconds or so
Transfer skillet contents to a large mixing bowl
Combine in the peas, beans and corn
Stir in the sliced scallions; set aside
In a small mixing bowl, combine remaining ingredients and whisk until smooth
Take most of the cilantro leaves and mince them
Add minced cilantro to the Caviar
Refrigerate for at least 2 hours.
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