You can't eat just one bite!

The Texas Caviar with avocado is always a big hit when Michelle and Jason have a party.

Black-eyed Peas

History and Facts:
The black-eyed pea originated in China, but it was the Indian and African immigrants who brought this mild-tasting vegetable to the southern United States - hence the Hoppin' John, a dish of beans, rice and pork. The pea that brings good luck on New Year's Day is not really a pea, however, it is a bean. Black-eyed peas are cream-colored and kidney shaped with a black eye.
Source: Florida-Agriculture.com

Cilantro

Cilantro is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley. Technically, coriander refers to the entire plant. It is a member of the carrot family.

Chopped fresh leaves are widely used in Mexican and Tex-Mex cooking, where they are combined with chilies and added to salsas, guacamoles, and seasoned rice dishes.

Most people either LOVE IT or HATE IT. Taste experts aren't sure why, but for some people the smell of fresh coriander is fetid and the taste soapy. In other words, while most people love coriander, for some people, coriander just doesn't taste good.

When purchasing, look for leaves that are tender, aromatic, and very green. If it has no aroma, it will have no flavor. Avoid wilted bunches with yellowing leaves.
Source: What's Cooking America

Texas Caviar

From Michelle Rolish

A spicy hit of the party!

Ingredients

1 can - Black-eyed peas (rinsed and drained

2 cans - Corn (rinsed and drained)

6 or 7 - Roma Tomatoes (chopped)

1 bunch - Green Onions (finely chopped, stems and all)

1 bunch - Cilantro (finely chopped)

3 each - California Avocados

Sauce

1/2 cup - Red Wine vinegar

1/2 cup - Canola Oil

1/4 cup - Lowry's Garlic Salt

1/4 cup - Louisiana Hot

Sauce (not bottled salsa)*

Preparation

Mix all of the ingredients for the sauce in a an air tight container to make a marinade.

Drain the liquid from the black-eyed peas and the corn.

Combine all of the ingredients, except for the avocados in a large bowl.

Chill overnight.

Cut the avocados into small pieces and add the just before serving

Serve with your favorite tortilla chips.

It can be easily doubled. Enjoy!

"For the batch that I brought into the office, I put in 1 cup each of oil and vinegar and ¼ cup each of garlic salt and hot sauce.  I also put in 4 cans of corn." Michelle Rolish

Printer Friendly Page

Interesting Facts!

Avocados

Roots of the California Avocado can be traced around the world. In Peru, archaeologists reportedly found avocado seeds buried with mummies dating back to 750 B.C. Legend has it that the first avocado was eaten in Mexico by a Mayan princess around 291 B.C. It is believed that the Aztecs used the avocado as a sexual stimulant.

The prosperous California avocado industry began in the late 1920s with the discovery of the Hass avocado. It was named after the postman, Rudolf Hass, who discovered the tree in his backyard in La Habra, California. The original Hass tree in La Habra is still standing today
Source: www.Avocado
.org