TRADITIONAL TEXAS CAVIAR
Everything about Texas is special, so why not our own style of “caviar”? It isn't as expensive as other caviars, but it tastes great. And, in true Texas fashion, the recipe makes enough to serve a small army. We love making this for Super Bowl Sunday.
- Two 16-ounce cans black beans, drained
- One 16-ounce can garbanzo beans (chickpeas), drained
- One 16-ounce can corn kernels, drained
- Two 4-ounce cans diced green chiles
- One 32-ounce jar prepared salsa (see Note)
- 10 tomatoes, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 1 jicama, peeled and diced
- 2 to 3 garlic cloves, finely chopped
- 1 bunch cilantro, tough stems removed, finely chopped
- Juice of 4 to 5 limes (to taste)
- 3 Hass avocados, peeled, pitted, and cut into ½- inch dice
Instructions:
- Combine all the ingredients in a large bowl.
- Cover and refrigerate for several hours to blend the flavors. Bring to room temperature before serving with tortilla chips.
- NOTE: We like to make this spicy, so we use our own homemade Los Barrios Salsa . Using storehomemade Los Barrios Salsa . Using storebought ingredients makes the recipe easier, but you can always go for fresh, homemade ingredients instead.