23 May, 2012
Po’ Gal’s Caviar
Recipe Category: Side dish / Vegetables
Serves: 12-15 as a side dish, 20 as a dip/appetizer
1 can (15.5 ounces) black eyed peas
1 can (15.5 ounces) red beans
1 can (15.5 ounces) black beans
1 can (15.5 ounces) yellow corn
1 can (10 ounces) Ro Tel original recipe diced tomatoes with green chiles
½ cup red bell pepper, diced
½ cup Vidalia or Mayan sweet onion, diced
3 tablespoons olive oil
½ teaspoon salt
2 tablespoons frozen apple juice concentrate, thawed
¼ cup fresh cilantro, minced
Set a colander in the sink. Open the cans of black eyed peas, red beans and black beans and pour them into the colander. Rinse with cold water and allow to drain for a few minutes.
Meanwhile, open the can of corn and drain, empty it into a large mixing bowl.
Open the can of Ro Tel and drain, add to the corn.
Add the chopped pepper, chopped onion, olive oil, salt and apple juice concentrate to the corn mixture. Toss lightly.
Add the beans mixture and cilantro. Mix well.
Chill in the refrigerator for at least two hours, serve with tortilla chips or Fritos scoops.
Cover and store in refrigerator for up to two days.
A nice variation is to replace the yellow corn with hominy.
The beans are interchangeable with other beans. You can switch pinto beans for the black eyed peas, or kidney beans for the red beans.
A nice garnish is avocado slices or halved grape tomatoes lightly sprinkled with oregano.