Friday, July 10, 2015

New and Improved Sweet and Tangy Texas Caviar

"Some things are even better the second time around." 

Lately I've been in a bit of a cooking slump. I think its partly because there are so many new amazing gluten-free pre-packaged foods and restaurants out there that I've gotten lazy.

Also, I can now make most of my favorite foods gluten-free, so I've gotten less motivated about creating new recipes.

So instead of coming up with all new dishes, recently I've tried improving upon a few old favorites (whether because I lacked certain ingredients or just felt creative) and dished them up in slightly different ways. Usually ways that require less time and effort (I mentioned before that I'm lazy, right?).

Texas Caviar is an old favorite that I changed last week to make it easier, healthier, and increase the tang. This is one of my 'go-to' potluck or sports party foods. Scoop it up with your favorite tortilla chips!


1 lime
1/4 cup sugar
1/2 cup apple cider vinegar
2 tablespoons white vinegar
1 large yellow onion
1 can corn (preferably grilled)
1 can black beans(15 oz)
1 can pinto beans (15 oz)
1 green bell pepper
1 red bell pepper
1/2 teaspoon salt
1/2 teaspoon pepper


Step 1: In a large bowl mix vinegars, salt, pepper, and sugar. Squeeze the juice  lime into bowl and stir. 

Step 2: Chop onion and bell peppers. Add to bowl with sauce.

Step 3: Empty the pinto beans, black beans, and corn into a strainer. Rinse beans and corn 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.