Texas caviar

Complexity: easily
Servings: 6
Texas caviar is an appetizer served with chips. It's made entirely from vegetables, primarily grilled corn and canned beans, and lightly marinated in a vibrant Tex-Mex-style dressing of vinegar, honey, fiery cayenne pepper, and olive oil. In addition to the main ingredients, the appetizer also includes tomato, bell pepper, celery stalk, jalapeño, and fresh herbs. The caviar is refrigerated and served as an appetizer with corn chips or as a side dish with meat dishes.
Ingredients:
- 1 ear of corn, husked
- 5 tbsp. l. olive oil
- 5 tablespoons white wine vinegar
- 1.5 teaspoons of honey
- 0.5 - 1 tsp cayenne pepper
- 1 teaspoon garlic powder
- 1 can (425 g) canned beans, rinsed
- 1 small red onion, diced
- 1 small plum tomato, diced
- Half a yellow bell pepper, diced
- 1 stalk of celery, finely diced
- 1 jalapeño, finely chopped (remove seeds to reduce heat)
- 2 cloves garlic, crushed
- 2 tbsp. l. chopped parsley
- 1.5 tsp chopped oregano
- Tortilla chips, for serving (optional)
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
white beans, black beans, corn, plum tomatoes, sweet pepper, celery, jalapeno pepper, garlic powder, ground cayenne pepper, oregano, tortilla
We recommend
Preparation:
- Step 1
- Preheat the grill to high heat. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels from the cob. Step 2
- In a large bowl, combine vinegar, honey, cayenne pepper, and olive oil. Add corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley, and oregano; stir until evenly distributed. Season with salt and pepper to taste. Step 3
- Cover with plastic wrap and refrigerate. Serve with tortilla chips.
Votes: 1
Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)
Categories
recipe / Fast food / Tortilla Dishes / Appetizers / Vegetable appetizers / Sauces / Dips / American cuisine / Tex-MexSimilar recipes
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