Texas Caviar, Tomato Avocado Dip & Avocado Salsa

Texas Caviar
3/4 cup apple cider vinegar
1/3 cup oil
1/3 cup sugar
1/2 tsp pepper
1 can corn, drained
1 can black beans, drained
1 can black eye peas, drained
3/4 cup red pepper
3/4 cup green pepper
3/4 cup red onion
1 can Rotel tomatoes with green chilies
1 clove garlic chopped

In a medium saucepan, combine vinegar, oil sugar and ½ tsp pepper; bring to a boil and allow cooling. Add remaining ingredients to liquid and keep refrigerated. Serve with any type of tortilla chip.

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Tomato Avocado Dip
2 medium tomatoes, chopped
1 green pepper, chopped
1 avocado, chopped
1/2 bottle of taco sauce, mild to hot as desired
8 oz grated cheddar cheese

Combine all ingredients in a medium bowl and refrigerate for at least 1 hour before serving; serve with any style of tortilla chips.

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Avocado Salsa
16 oz pkg frozen corn, thawed
1 can sliced black olives
1 red pepper, chopped
1 medium onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tbsp cider vinegar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
4 avocados

Combine all ingredients in a large bowl; cover and chill overnight. Peel and dice 4 avocados, stir into chilled mixture and serve with any style tortilla chips.

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Laverne Diede
Rhonda Fitterer

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