{"id":3138,"date":"2009-09-25T16:23:08","date_gmt":"2009-09-25T21:23:08","guid":{"rendered":"http:\/\/crankymouse.com\/?p=3138"},"modified":"2009-09-25T16:24:28","modified_gmt":"2009-09-25T21:24:28","slug":"texas-caviar-hold-the-fish-eggs","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2009\/09\/25\/texas-caviar-hold-the-fish-eggs\/","title":{"rendered":"Texas Caviar, Hold the Fish Eggs"},"content":{"rendered":"

\nI suppose I could think of and share a reason why it would be called Texas caviar, but the point is that there are no fish eggs in it. I like to think of it as salsa that has been kicked up a notch or two. In fact, it’s been changed so drastically, I dare call it a salsa.
\n
My sister’s friend brought this to a birthday dinner a few years ago. I was instantly hooked. It’s tasty, interesting, flavorful and packed full of protein. There are beans. There are enough beans for this to be a meal, says my former vegetarian self. Beans and vegetables I grew in my backyard, which makes for a very cheap meal or snack or side. Note: You could cook your own beans for this recipe, but if you’re like me and running short on time, use the canned variety and let someone else cook them for you.
\n\"texas<\/a>
\n
Hominy is like the Americas’ lutefisk, corn soaked in lye. Tasty white nuggets. If you haven’t tried them, you should. You don’t know what you’re missing. I won’t hold it against you if you pass on the lutefisk, though.
\n\"hominy\"<\/a>
\n
Give canned black beans a good rinse before dumping them in to remove the cloudy murk they are packaged in.
\n\"black<\/a>
\n
Same with pintos. I’ve used garbanzos in place of the pintos to change things up before. Also a winning combination.
\n\"pintos\"<\/a>
\n
Then the red onions join the mix.
\n\"onions\"<\/a>
\n
My tomato plants are out of control. I’m not quite sure what to make of it.
\n\"tomatoes\"<\/a>
\n
Luckily, the pepper plants fought back and rose above the fray that is a yellow pear tomato plant on steroids.
\n\"peppers\"<\/a>
\n
Lime, check. Red wine vinegar, check. Olive oil, check. Spices = oregano, salt, pepper, garlic. Garlic can be a spice…
\n\"dressing\"<\/a>
\n
Cilantro last. Fresh. Fabulous. If you hate it, leave it out. I’ll judge you, but I’ll do it silently.
\n\"cilantro\"<\/a>
\n
Now, just let it sit in the fridge and mix all the delicious flavors together and you’re ready to go. Unless…
\n\"texas<\/a>
\n
You decide to add an avocado or two just before serving. I only do this if it’s for a meal. It adds a bit more substance to fill you up and keep you full. Besides, I use it as a vehicle to increase my avocado intake.
\n\"texas<\/a>
\n
And it’s a delicious one at that.
\n\"texas<\/a>
\nServing suggestion: With chips, on a tostada or in a burrito.<\/p><\/blockquote>\n

\n\n\n
\n

Texas Caviar<\/a><\/h2>\n<\/td>\n

Print me!<\/a><\/td>\n<\/tr>\n<\/table><\/div>\n
\n20-ounce can hominy, drained
\n14-ounce can black beans, rinsed and drained
\n14-ounce can pinto beans or garbanzo beans, rinsed and drained
\n1\/2 large red onion, diced
\n3 tomatoes, diced
\n2 jalape\u00f1o or serrano peppers
\n1 green pepper
\n1 chile pepper
\n2 small sweet peppers or banana peppers
\n2 cloves garlic, minced
\n1\/4 cup red wine vinegar
\n1\/3 cup olive oil
\n1 lime, juiced
\n2 teaspoons kosher salt
\n1 teaspoon ground black pepper
\n1 teaspoon oregano
\n1\/4 cup cilantro, finely chopped
\n
Add all ingredients to a bowl. Mix thoroughly. Refrigerate two hours. Just before serving, stir in avocado chunks, if desired. Serve.
\n

\nMakes 15 large servings. <\/div>\n


<\/p>\n

Never miss a recipe! Have them delivered right to your RSS feed<\/a> or to your inbox as an email<\/a>!<\/center><\/div>\n","protected":false},"excerpt":{"rendered":"

I suppose I could think of and share a reason why it would be called Texas caviar, but the point is that there are no fish eggs in it. I like to think of it as salsa that has been kicked up a notch or two. In fact, it’s been changed so drastically, I dare […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[38,23,10,163,43,249],"tags":[],"class_list":{"0":"post-3138","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-appetizers","7":"category-featured","8":"category-recipes","9":"category-salads","10":"category-side-dishes","11":"category-vegetarian","12":"entry","13":"has-post-thumbnail"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/3138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=3138"}],"version-history":[{"count":7,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/3138\/revisions"}],"predecessor-version":[{"id":3161,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/3138\/revisions\/3161"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=3138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=3138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=3138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}