Texas Caviar

 

This is a super easy recipe created by chef Mario Perez (the Little Prince brought a copy of it from school last year) and slightly adapted. I made it as a salad for lunch one day and thoroughly enjoyed it, though sadly neither kid was as enthusiastic. If you’re going to serve it as a dip, then I suggest chopping all the vegetables very small, roughly the same size as the beans, and you can always adapt the ingredients to your taste. I seasoned it with salt and pepper, but Chef Perez also suggested Fiesta fajita seasoning, and I imagine some might like Tajín seasoning. 

1 can of black beans, rinsed and drained 

1 can of red beans, rinsed and drained 

1 can of black-eyed peas, rinsed and drained 

1 can of corn, drained 

1 tomato (or as much as you want), diced 

½ red onion, finely diced (or as much/little as you want) 

1 yellow bell pepper, diced 

1 red bell pepper, diced 

1 bunch cilantro, leaves chopped 

salt and pepper, to taste (or seasonings of choice) 

1-2 avocados (or as much as you want), diced 

½ lemon, juiced 

Mix the beans, corn, tomato, onion, bell peppers, and seasonings. When ready to serve, cut the avocado and toss with lemon juice. Enjoy!