Texas Caviar

It's day 12 of the Smoothie Challenge I'm doing with Jennifer. And I think it's going pretty well. I like the flavor of the Green Superfood vs. the Wheat Grass, and I've been sticking to a breakfast smoothie made of raspberries, watermellon, a banana, peaches, skim milk, and a 1/2 tablespoon of chia seeds. I sliced up a watermellon into cubes, then froze them on a cookie sheet. When I add them to the blender it's like watermellon ice cubes. My dad and brother got in on the act during their visit, and my niece tried it as well. The look on her face was classic, she thought it was going to taste like chocolate.

I made a new salsa for the party, and it's really refreshing this time of year. It's basically a bean salsa, which my friend K calls Texas Caviar. It's pretty healthy, other than the sugar, but after it sits overnight, you pour off the dressing before serving. It was a hit, and it's perfect on Tostitos Scoops.

Here is the recipe. I'm still tinkering with my links to my recipes, so I figured it was easier to list it after I write about what I cook.

Texas Caviar

2 cans of black eyed peas, drained

2 cans of white corn, drained (it's even better if you can get fresh corn)

1 red pepper, diced

1 green pepper, diced

1 med sweet onion, diced

In a bowl, mix together:

1/4 cup olive oil

1 1/2 cup sugar

1 cup vinegar

4 tablespoons of Tiger Sauce

Mix in the veggies, marinate overnight. Drain most of the juice before serving.