Dallas Texas Caviar

Texas Caviar

First conceptualized in 1940 by the incoming director of food services for Neiman Marcus in Dallas, this tongue-in-cheek play off an expensive dish, normally reserved for more “refined” individuals, works so well by combining so many locally sourced ingredients. This version of the recipe takes many shortcuts in utilizing canned vegetables so if you have fresh ones to use you can really step this dish up to the next level.

Texas Caviar

  • ¼ C Balsamic Vinegar
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 1 ½ T Oregano
  • Juice of 1 lime, or 2 T
  • 2 T Minced Garlic
  • 1 Can (15oz) Sweet Corn, drained
  • 1 Can (15oz) Black Beans, drained well
  • 1 Can (15oz) Black Eyed Peas, drained well
  • 1 Medium Red Onion, finely diced
  • 1 Medium Tomato, diced
  • 1 Avocado, cubed into ½” pieces
  • 1 C Fresh Chopped Cilantro
  • 1 Package (8-10) Large Flour Tortillas, sliced into 2” pieces/wedges
  • Vegetable Oil for Frying

In a medium bowl, combine the balsamic vinegar, salt and pepper, oregano, lime and garlic, and whisk together well to combine. In a large bowl, combine the corn, black beans, black eyed peas, red onion, tomato, avocado and cilantro, and mix together. Add the dressing to the large bowl and mix together to incorporate. Cover and store in the refrigerator. Bring about 1-1 ½” of vegetable oil to medium-high heat in a deep skillet. When hot, transfer about 6 tortilla pieces to the hot oil and fry for 3 minutes per side (they will start to turn golden brown and stop sizzling). Transfer pieces using a metal tong to a paper towel lined plate, and repeat the process for the remaining tortillas.