Texas Caviar

If I had planned better this would have been a perfect recipe to post for Cinco de Mayo – an ideal, colorful, Mexican-inspired dip. Buuut it was finals week and the bloggity just got away from me. And truth be told, this dip is perfect for any day of the week. It’s worth the wait.

I also must admit that posting this recipe is partially selfish. I first had this dip at Tommy’s parents’ house over Thanksgiving a year and a half ago. His mom made this dip as part of the appetizer spread. I took a picture of the recipe and ever since when I want to make it, I have to dig into my photo archives from November 2015 and find the image with this recipe on it. Now that I have this tiny corner of the internet, there’s a better way. I can type out the recipe here, share it with you, AND have a more efficient way to access one of my favorite dip recipes. I don’t know why I didn’t think of this sooner.

The freshness in this dip comes from the bright green avocado, tomato, and red and green onions. Corn and black beans are added for extra color and deliciousness. Then you cover those beautiful veggies in a “dressing” mixture of vinegar, vegetable oil, and a packet of Good Season’s Italian Dressing seasoning mix.

Can’t have chips and dip without multigrain Tostitos scoops, amiright??

This recipe makes a hearty amount so it’s perfect for a crowd. I used a bowl that is about 2.5 quarts and it was just the right size. It does make a lot if you’re serving only one or two, but don’t let numbers stop you. Besides eating this dip with your favorite chips for every snack for about 5 days straight because it’s so good, you can eat leftovers in a quesadilla or on eggs or even over some greens for an easy salad.

So say hello to the easiest way to get some veggies in your day. Chop ’em up, cover ’em in some dressing, and your day just got a whole lot better.

Texas Caviar
From my future mother-in-law’s recipe book

1 15oz can of black beans, drained
1 11oz can of Mexicorn (Green Giant), drained
2 avocados, chopped
2 medium tomatoes, chopped
1/2 c diced red onion
1/2 c diced green onion

1/4 c vinegar
1/2 c vegetable oil
1 package Good Season’s Italian Dressing seasoning packet

Step 1. Add all dip ingredients to a 2.5ish quart bowl.
Step 2. Mix the dressing ingredients separately and then pour over the veggies/beans.
Step 3. Mix until evenly coated.

Store covered or in airtight container in the fridge.

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