TEXAS CAVIAR (OKIE STYLE)

Texas Caviar (Okie Style) image

Provided by Amy 2

Categories Beans

Time 20m

Yield 20-30 serving(s)

Number Of Ingredients 14

1 yellow bell pepper (diced)
1 red bell pepper (diced)
1 orange bell pepper (diced)
2 (14 ounce) cans black beans (drained and rinsed)
2 cups fresh tomatoes (diced)
2 (10 ounce) cans Ro-Tel tomatoes (or mexican stewed, chop these and add the juice)
2 garlic cloves (chopped)
1 (15 1/4 ounce) can corn (drained)
1 (15 1/4 ounce) can white shoepeg corn (drained)
fresh cilantro (I chop a good sized handful in the food processor and throw it in)
1 dash cayenne pepper
1 dash garlic salt, to taste (I use about 1/2 teaspoon)
salt and pepper
1 hot pepper (chopped, I almost never use it because then my kids won't eat it, but if you like it hot, go for it!) (optional)

Steps:

Combine all ingredients.
Refridgerate an hour or so to let the flavors meld.
Serve with tortilla chips. The recipe makes a LOT so have a good-sized container on hand to keep it in (or 1/2 the recipe), but if you bring it to a party to serve in a chip and dip tray it will go fast so it's good to have plenty on hand to replenish -- .

Nutrition Facts : Calories 108.3, Fat 0.8, SaturatedFat 0.1, Sodium 119.8, Carbohydrate 22.5, Fiber 5.1, Sugar 1.7, Protein 5.5