Sunday, July 17, 2011

Texas Caviar (Stick with me here)

15 oz red kidney beans (1 can or 2 cups cooked)
15 oz garbanzo beans
15 oz white northern beans
15 oz black beans
1 onion, finely chopped
1 lb. corn, cooked and chilled, 4-6 ears or roughly 3 cups
1 small bunch cilantro, chopped


¼ cup olive oil
3 Tbsp balsamic vinegar
1 tsp. chili powder, cajun seasoning, or cayenne pepper
½ tsp. salt to taste
½ lime (juice of, 1-2 Tbsp.)

Cook all the beans and rinse well. If you are using canned beans, drain them well and rinse them. Combine them in a mixing bowl. Add the onion and cilantro and mix well. In a separate bowl, combine the dressing ingredients and mix well. Add dressing to taste. The salad will absorb a lot of the dressing, so you may not want to add it all at once. Mix well, cover and chill overnight. Taste and add extra dressing if desired.

Serve as a side salad or as a salsa with chips. Enjoy

A serving is 1 cup and has 9 grams of protein.


  1. Marcella Ganow suggested, "Add a bit of cumin too..."

  2. We had this tonight. I would say cumin and double the other spices. My husband mixed it with some medium pace and liked it.

    I might also suggest sauteing the corn before adding it into the mix.

  3. For gluten free, I think you must check your balsamic vinegar.