Texas Caviar, done up my way, Mississippi style. Sort of a take on a bean salad really, it's simply a mixture of your favorite canned beans, usually the addition of corn, and a variety of chopped raw vegetables, all tossed in a vinaigrette.
Texas Caviar Salsa - Mississippi Style
There are loads of "caviar" recipes out there, most of them simply called Texas Caviar, though quite a few recipes hail from Mississippi too. Even though I can claim roots in both territories, I'm staying out of that debate.
Sort of a take on a bean salad really, it's simply a mixture of canned beans, usually corn, and a variety of chopped raw vegetables, all tossed in some kind of vinaigrette.
Mine is different from the classic Texas style version because I like to play around with the beans a bit.
Instead of the usual black beans and pintos, I like to use canned red kidney beans and black eyed peas, and, of course, I have to use The Trinity - Vidalia onion, sweet green bell pepper, and celery, plus plenty of raw garlic.
Then I add in some pimento peppers and chopped, pickled jalapeno and garden-fresh tomatoes round it out and are excellent while at their peak, but I also like to use canned Rotel tomatoes too, for their spicy kick - perfect for this salsa.
Instead of the typical bottled Italian dressing, I mostly use dry Italian dressing mix, with fresh extra virgin olive oil, apple cider vinegar, just a bit of spicy Creole mustard and some Tiger sauce, or a good hot sauce. Then give it a toss and leave it to mingle and marinate together in the fridge for several hours, giving it a gentle stir every now and again, and also before you put it out.
Great on some fancy crackers, or simple saltines, big corn chips or white corn tortilla chips, if you've never tried this poor man's "caviar" watch out! Once you start dipping into it, it really can be a bit addictive. I hope you enjoy my version of Texas Caviar!
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