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#103 – Texas Caviar, Tomato Avocado Dip & Avocado Salsa

hosted by Laverne Diede & Rhonda Fitterer

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.

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.

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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