Texas caviar from The Homesick Texan Cookbook (page 261) by Lisa Fain

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hbakke on December 30, 2021

    Page 261. I doubled the lime juice and tomatoes and used the whole scallion rather than just the greens. This was a nice bean salad that I would make again.

  • Cochise on November 30, 2019

    Flavourful salad, needed a bit of extra lime juice to freshen it up. You could double the tomato if you please.

  • Breadcrumbs on June 04, 2012

    p. 261 I make a black bean salad that has very similar ingredients and flavours as this dish. I liked this recipe as LF gives you the option of using canned beans. Since I planned to make 8 recipes from this book today, any short cuts were welcome! This recipe produces a fresh and flavourful side dish or dip – you decide how you wish to serve it. We enjoyed this one. Prep is simple if you’re using the canned beans. Beans are drained and rinsed then tossed w green onions (why omit the white part?!! Sorry, I just can’t do it!), cilantro (parsley due to allergy), jalpenos, tomatoes (of which I doubled the quantity as I wanted to serve this as a salsa), yellow pepper and garlic. A dressing of lime juice, olive oil, cumin, S&P is whisked together before incorporating. I added some lime zest to the mix as well. Fresh and flavourful. We both agreed we prefer my black bean salad though. Photos here: http://chowhound.chow.com/topics/851922#7379916

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