Texas Caviar

I admit it...I was a slacker the month of February.  We were enrolling youth in 4-H, there was snow (lots and lots) on the ground and the temperature seemed to always be freezing.  With all of that going on, the only things I really wanted to do (and did) was read and curl up on the couch with the cat and dog and watch movies.

Now March is here and I am ready to get back in the saddle again.  I've decided as of last night, that I am no longer going to drink pop.  My husband has me hooked on Diet Mt. Dew and I just don't need to consume that anymore.

Enough rambling...

Bill and I were recently introduced to this new type of "salsa" and I must say it is addictive.  If you are having friends over, or a Super Bowl party, this would be a wonderful dish to serve up.  Be prepared, because this make a BIG batch.  The picture is deceiving (I know it doesn't look appealing, but you will have to trust me on this one) as far as looks go, but the taste is exquisite.

Texas Caviar

 

 

Ingredients:

2 (15 oz) cans of shoe peg corn

1 (15 oz) can of black eyed peas

1 (6 oz) can of chopped green chiles

4 small tomatoes chopped (or just mix in some salsa you have on hand)

1 chopped green pepper (optional)

1 chopped large onion

2 T of minced garlic

1 bunch of green onion, chopped

1 medium sized bottle of Zesty Italian dressing

Tortilla Chips

 

 

Directions:

Mix all ingredients together in a large bowl.  Cover and refrigerate overnight.  Drain before serving.