Table of Contents

Recipe Book Contents

Texas Caviar

David Payne says:
" a recipe collected during D.A.M. [the 2nd Saturday Downtown Art Market] held on Buddy Holley Avenue in Lubbock, Texas last August or September."

*Ted's comment: This is sort of a cross between a bean salad and a salsa.

(Serves 12)

  • 1 lb fresh cooked or canned garbanzo beans
  • 1 lb, fresh cooked or canned black-eyed peas
  • 10 cobs fresh corn
  • 2 avocados
  • 1 yellow onion, diced
  • 1 bunch cilantro
  • 1 cup olive oil
  • 2 tablespoons sugar
  • ¼ cup lime juice
  • 2 tablespoons salt
  • Item

(Preparation: 30 Minutes. Cooking: 40 minutes if using dry beans and peas.)
  1. Cook beans and black-eyed peas and cool. (or if using canned, drain)
  2. Prepare and cook corn, then cut corn off cobs and set aside.
  3. Combine oil, sugar, lime juice and salt; mix well.
  4. In a large bowl, combine corn, beans, peas and diced yellow onion.
  5. Add the mixed liquid ingredients. Mix well. Chill.
  6. Just prior to serving, cube the avoados and chop the cilantro and add them. Mix well.
  7. Serve with tortilla chips or as a salsa for BBQ chicken.

*Ted's comment: You will note there is no fish or fish eggs in this recipe!

Contributed by David Payne