From time to time, I post a new recipe that I enjoy or that catches my eye. Although I've not tried this one yet, I know I'm going to love it because I love it's cousin, "Texas Caviar" or a variation of the recipe "Hopping John" that is so popular in the other parts of the United States.
But this one encompasses everything I love about Texas and southwestern cooking. Corn, onions, black beans, tomatoes, cilantro and onions...mmm, mmm, mmm.
I hope you enjoy this recipe, like I know I'm going to.
Minutes to prepare - 10
Number of servings - 24
2 - 15 oz cans black beans, rinsed
1 - 17 oz can whole kernel corn, drained
2 - large tomatoes, chopped
1 - large avacodo, diced
1/2 - red onion, chopped
1/4 - cup chopped fresh cilantro
1 - large jalapeno', chopped
1 - tbsp red wine vinegar
3 - 4 tbsp lime juice
2 - tbsp olive oil
1 - tbsp salt
1/2 - tsp black pepper
1. Combine all ingredients in a large bowl
2. Cover and chill for at least an hour
3. Garnish with avocado slices and cilantro
4. Serve with tortilla chips.