One of my favorite summertime dishes is Texas Caviar Dip. I could eat an entire bag of Tostitos if I had Texas Caviar for dipping. Hence, my cleaned up version omits the chips and adds grilled chicken. Even though the traditional version has a boat load of beans in it, I feel like it makes a better main dish for us carnivores if you throw some chicken in. If you simply want a side dish, it's great without the chicken!Here's my recipe:
- 2 grilled chicken breasts, cooled and chopped (I marinate them in light Italian dressing before grilling)
- 2 cans black-eyes peas or black beans drained (I usually choose black beans)
- 1 can white corn drained
- 7 or 8 green onions, whites removed, finely chopped (I usually have a red onion laying around so I'll use 1/3 of a red instead)
- 2 bell peppers chopped (I like to use one orange and one yellow for the variety of color)
- 1 cucumber chopped
- 2-3 medium tomatoes chopped (or a carton of grape or cherry tomatoes, if it's winter I recommend using diced canned tomatoes because fresh ones are usually yucky)
- 1 or 2 jalapeno peppers slit and de-veined, finely chopped (I just use one per husband's request, 2 will pack a slight punch)
- 1/2 bunch parsley finely chopped
- 1/2 bunch cilantro finely chopped
- Dressing: I like to mix about 1/2 cup Wishbone Italian Dressing and 1/2 cup Light Kraft Zesty Italian Dressing and pour while stirring salad. Once it seems lightly coated I'll let it chill in refrigerator and add more later if needed.
- I've had this made with diced avocado people seem to really like it! I'm not a huge avocado fan so I usually omit them but if you like them, throw some in to get some healthy fats :)
I think this one dish wonder could please even the pickiest of pallets. If you have kids that aren't too found of veggies, this is a great way to sneak them in!
No comments:
Post a Comment