Regina’s Texas Caviar

I remember when my sister, Regina, brought this to my family’s Easter dinner. Now, you would think that amidst the ham, mashed potatoes, and yeast rolls, this appetizer would stand out like mom jeans on Project Runway. But, lo and behold, this appetizer was the one every single person was crowding around, clamoring for more. Before you make this, be aware that it makes a TON! Put some in jars and give them to your neighbors. They’ll love you forever (or at least until the Texas Caviar runs out).

2 cans pinto beans, drained
1 can hominy, drained
1 bunch cilantro, chopped
2 bunches celery, trimmed and chopped
6 small tomatoes, chopped
2 cans Rotel tomatoes, drained
1 jacima, chopped
9 cloves garlic, minced
1 bunch green onions, chopped
1 yellow onion, chopped
6 jalepenos, seeded and chopped
1/3 cup extra virgin olive oil
1 cup balsamic vinegar
juice and zest of 2 limes
1 tsp cumin
1 tsp ground coriander
2 tsp salt
2 tsp coarsely ground pepper
2 tsp adobo

Combine all ingredients, and serve with chips and a smile!

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