Tennessee Caviar


2 15.8 oz cans white beans, drained
2 11 oz cans yellow corn with red and green peppers, drained
1 can of Rotelle Original
1/2 cup of sweet onion, diced
1/4 cup Louisiana hot sauce
1/2 cup chopped cilantro
3 garlic cloves, minced
juice from one lime
course ground black pepper to taste
kosher salt to taste

Mix it all together in a bowl and chill a minimum of two hours to allow the flavors to meld together. Adjust hot sauce to taste. Serve as a side dish to tamales or bbq chicken or as a dip for corn chips.

Yield: about 8 cups

(Recipe was found on and modified to be x2 and use no black eyed peas because I cound't locate any at my local Ralph's! Arg!)

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