We spent 11 years (total) in Georgia. That was the SOUTH. Where I learned about cornbread dressing, fried chicken and rice with gravy at Thanksgiving (yes, it’s a thing). But now we live in Texas, which is a whole different animal. I’ve had the pleasure of consuming many delicious things since moving here, including avocados, which, true story(!) I’d never had before. I KNOW. What?
We get together with our neighbors often, and one item is always a staple: Texas Caviar. I will tell you, there are a LOT of recipes on the interwebs for this stuff, but just ignore them: They’re too sweet. My friend Tracey adjusted to reduce the sugar. Carley usually makes it, but I grabbed the recipe for Aidan’s graduation party and I’m in the rotation now.
It’s so simple to make, and beyond good. It’s a dip, it’s a side dish, something you devour at 1:00 a.m. when you’ve been out too late… (oops).
You’ll already have some of the ingredients in your pantry, but you’ll need to pick up black beans, avocados (ripe but firm, NOT SOFT!), onion, red pepper & some Mexicorn. Note: Make it several hours before you need it. The longer it sits, the better it tastes!
Drain the corn and rinse the beans. Do this ahead of time so they can drain; too much water makes soggy caviar. No good. Dump in a bowl.
I’ve talked about my Vidalia Chop Wizard before. I assume you all have one by now??? I use mine so much I’m on #2. Chop up that red pepper.
The dice was a tad too large, so I chopped it up with my beloved Santoku. Into the bowl.
Same with the sweet onion.
Kitchen Confession: When I first discovered avocados aren’t some evil mushy thing cast upon us by a culinary demon I actually bought a fancy ‘avocado slicer’ (stop rolling your eyes). Dice it up and in it goes.
The dressing: As I mentioned, most Texas Caviar recipes include a TON of sugar. With the corn, sweet onion and pepper? Not necessary. Mix it up and pour it all over.
Season with salt, pepper and hot sauce. The latter is entirely up to you. Carley uses Frank’s Red Hot and I used a bit of Sriracha *and* some Frank’s. More the merrier! Again, adjust to your (and your audience’s) taste. You can always add more. Mix gently.
We ALL serve it in this Pampered Chef stainless bowl. Don’t ask me why, we just do. It’s a THING. It’s TRADITION. And the bowls are pretty awesome. I assume it tastes the same in a nice Pfaltzgraff or whatnot. But I wouldn’t know.
Mmmm….serve it with tortilla scoops, a fork, a spoon, a ladle…or just hide it in the fridge and “forget” you made it.
I guarantee you won’t have any leftovers.
Fantastic, easy & vegetarian Tex-Mex dip!
- 1 Can Black Beans, rinsed & drained well
- 1 Can Tex-Mex Corn, drained
- 1/2 Cup Red Pepper, diced
- 1 Medium Onion, diced
- 1 Cup Avocado, firm(!) not soft, diced
- 1/2 Cup White Vinegar
- 1/4 Cup Canola Oil
- 2 Tbsp Sugar
- 2 Tbsp Frank's Red Hot or Sriracha
- 1/4 Tsp Salt & Pepper, to taste
Prep vegetables and place in large bowl. Mix dressing (vinegar, oil, sugar) in separate bowl. Pour over the top and together gently. Refrigerate for several hours and enjoy!