USVI-On-Line

I tried the search tool and didn't come with it but someone here gave me this recipe in January. I took it to a Super Bowl party and now the hostess has asked me for the recipe and I'm on STJ and don't have it with me of course.

Can you help me out?

nothingtolose was the first to post this so thanks to her

Cowboy Caviar Dip

Open and drain in a colander:
2 cans black beans
2 cans rotel tomatoes
1 can white corn
1 can yellow corn

Chop:
1 avocado
1 bunch of cilantro
½ red onion

Combine ingredients on a bowl.

Add:
1-tablespoon olive oil
4 tablespoons of red wine vinegar
4 tablespoons lime juice
Dash of salt

Refrigerate over night.

Serve with chips.

Thanks, MaryBeth. I completely drew a blank that it was nothingtolose's recipe. You're a doll.

Ha! I was assuming Texas Caviar was similar to Rocky Mountain Oysters...

ok, i admit ignorance, Marybeth, what are rotel tomatoes?

tomatoes with diced green chilies - if you don't see them by regular canned tomatoes look in your grocery's Mexican section.

Here's another one:

MARINATED BLACK-EYED PEA SALAD (Texas Caviar)

4 cups black-eyed peas, cooked

1 cup celery, finely sliced

4 ounces green chiles, chopped

¼ cup red bell pepper, finely diced

½ cup purple onion, diced

2 cloves garlic, finely minced

1 teaspoon salt (or more to taste)

½ teaspoon black pepper

1 teaspoon Worcestershire sauce

1 ½ cups Italian dressing, or enough to cover peas

Red cabbage leaves, for garnish

Minced green onion tops, for garnish

In large glass bowl, combine all ingredients except garnish, stirring to mix well. If liquid does not cover peas in bowl, add a little more dressing.

Marinate, covered, in refrigerator for 24 hours. Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves. Garnish with green onion tops. Makes 8 to 10 servings.

Note: This salad refrigerates well for a week.

Hi All,

Those recipes sound really good...I will have to try them!

Our first trip to STJ soon to come!

Best to all,
Jo