Oklahoma Caviar

Name: Oklahoma Caviar
Ingredients: 1 whole Large Tomato, Diced; 1 cup Red Onion, Diced; 1 teaspoon Jalapeno, Finely Diced; 1/2 cups Corn (not Frozen!); 1 can Low-sodium Black Beans (or Black Eyed Peas), Drained And Rinsed (15 Oz); 1 can Hominy, Drained (15 Oz); 1 clove Garlic, Minced; 1/2 bunches Cilantro, Chopped; 1/2 cups Salsa; 1/4 cups Light Italian Dressing; Salt and Pepper, to taste

11 ingredients

11 steps

Ingredients

1 whole Large Tomato, Diced
1 cup Red Onion, Diced
1 teaspoon Jalapeno, Finely Diced
1/2 cups Corn (not Frozen!)
1 can Low-sodium Black Beans (or Black Eyed Peas), Drained And Rinsed (15 Oz)
1 can Hominy, Drained (15 Oz)
1 clove Garlic, Minced
1/2 bunches Cilantro, Chopped
1/2 cups Salsa
1/4 cups Light Italian Dressing
Salt and Pepper, to taste

Directions

1

Mix ingredients together in a bowl.
2

Serve with stiff (not thin!)
3

tortilla chips or Fritos and enjoy!
4

Notes:
5

The texture comes out best if you do not use a food processor to chop the vegetables.
6

Not everyone likes cilantro.
7

Leave it out if youd like.
8

But if you do, Id add a squeeze of lime juice for a little extra flavor.
9

Also, the longer you let this sit in the fridge, the better it is, so I always let this hang out in the fridge for a few hours before serving.
10

If youre short on time, it still tastes great as soon as its made.
11

The dip will last for 3-5 days in the fridge ... theoretically, anyway!