Thursday, April 25, 2013

Is it BBQ Season Yet? Texas Caviar

During last year's BBQ season I fell in love with this Texas Caviar my friend Jessi would always make.  It was a light summer salad/dip chalk full of veggies and beans that always turned into a crowd pleaser. When I asked her for the recipe, I couldn't believe how easy it was to make (did I mention Jessi is a culinary student/food scientist? Her kitchen skills are far beyond my own). This recipe makes a lot so it's great for those work food days or family get-togethers. Hopefully this will become a staple in your BBQ season which is supposed to be soon on it's way.


  • 1 cup white vinegar
  • 1 cup white sugar
  • 1/2 cup olive oil
  • 1 can black beans
  • 1 can pinto beans
  • 1 can white corn
  • 1 can yellow corn
  • 3 celery stalks chopped
  • 1 diced red pepper
  • 1 diced yellow pepper
  • 1 diced green pepper
  • 1/2 large red onion, diced
  • 6 small jalapeños or 3 large jalapeños, diced
Take the first three ingredients above and bring them to a rolling boil in a saucepan, then remove it from heat to cool. Then add the remaining ingredients together in a large bowl. 

Finally take the cooled liquid and pour over the mixture, then refrigerate until you're ready to serve. It's better cold, but not awful a little warm either. 

And that's it! What are some of your favorite BBQ staples?

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