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

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.