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Country Caviar Recipe

Have you been looking for a dish that is unique, maybe a little something different for your backyard barbecues? Are you tired of the same old baked beans and sour cream chip dip? This recipe is great for outdoor dining. It is crisp, zesty and even a bit spicy. It can be used as a dip for chips or served as a side dish.

Another great thing about this recipe is that it is very simple to make. If you can run water, chop food with a knife and squeeze a lime, then you can make this dish. Your barbecue friends are sure to enjoy this dish too. I know I much prefer this country version of caviar to fish eggs any day. It’s also easier on the wallet than the real thing too.

Country Caviar

1 can black beans

1 can black-eyed peas

1 can of corn

2 cups tomatoes, diced

1 small onion

1/2 green pepper

1/2 cup chopped jalapenos

1/2 cup cilantro, chopped

2 cloves garlic, minced

1/2 cup zesty Italian dressing

1 lime

Pour beans, peas and corn in a colander and rinse with cold water until the water coming out of the colander is clear. Now dice the tomatoes, onion, pepper, jalapenos, cilantro and garlic. Throw all the diced and strained ingredients into a large bowl and stir. Pour the zesty Italian dressing over the caviar. Squeeze the juice from the lime over the caviar and then stir well. Put the caviar in the fridge for one hour to keep the caviar cool and to let the flavors mingle.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.

 

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