Saturday, August 11, 2012

Sweet and Tangy Texas Caviar

"A recipe has no soul.  You, as the cook, must bring soul to the recipe." - Thomas Keller

One of the best ways to avoid temptation when you go to a party is to bring something gluten-free and fabulous to share, that way you always have something to munch on! This dish is vegetarian as well as gluten-free, and super addictive. Goes great with any gluten-free chip (Tostitos Scoops are a popular choice). 


1/2 lime
1/2 cup sugar
1/2 cup apple cider vinegar
1/4 cup canola or vegetable oil
1 large yellow onion
2 ears of corn
1 can black eyed peas (15 oz)
1 can pinto beans (15 oz)
1/2 green bell pepper
1/2 yellow bell pepper
1/2 teaspoon salt
1/2 teaspoon pepper


Step 1: Grill corn until cooked but not mushy. (If you are low on time, you can wrap the corn in a wet paper towel and microwave for 3 minutes on high, turning once.) Cut the corn off the ear.

Step 2: Chop the bell peppers and  onion. In a large bowl, mix peppers and onion with corn. Add oil, vinegar, salt, pepper, and sugar. Squeeze the juice from ½ lime into bowl and mix.

Step 3: Empty the pinto beans and black eyed peas into a strainer. Rinse beans and peas thoroughly and add to the large bowl. Toss all ingredients together.

Step 4: Marinate for 1 hour and serve with gluten-free chips of your choice!

Serves 6-12 depending on portion size.