Thursday, April 10, 2008

Bobbio's Texas Caviar

Bobbio's Texas Caviar
From: VunderBob

1 (15 oz) can blackeye peas, rinsed and drained
1 can black beans, well rinsed and drained
1 (15-1/2 oz) can white hominy, drained
16 oz chunky salsa, of preferred heat (I used Utz Medium, a regional brand)
Heaping teaspoon of minced pickled garlic
2T dehydrated onion
2T cup dehydrated cilantro
2 tablespoons lime juice (optional)

Combine first 9 ingredients, and, if desired, lime juice.

Cover and chill at least 2 hours. Serve with tortilla chips, or wrap in flour tortillas.

Yield: 4 cups.

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