by Toni Twitty
Acupuncture OKC and Chinese Medicine Expert
The time has changed (can I get a hallelujah?!) and its beginning to feel like spring. Cookouts and get togethers are slowly filling up our social calendar at the Twitty residence. I’m always stuck between:
1- I’ll run into the store to grab a bucket of guac and call it good
2- Making something tasty, healthy, and crowd-pleasing.
Enter Texas Caviar. I learned about Texas Caviar long ago when I was a baby undergrad working my way through college. I was lucky enough to be taken to the beach by a family whose kids I babysat often. We danced. We recklessly jumped into the pool. We kayaked. We got sunburned. We ate our weight in this delicious salsa type stuff that the mom called Texas Caviar. She gave me the recipe when we returned and I’ve been making it, like a tried and true family tradition, ever since. In fact, I made Texas Caviar for our family vacay at the beach last summer and it was gobbled up by our kids just as quickly as it was by the kids I watched all those years ago. I’m sharing this recipe with you so that you can have a fab appetizer to bring to your spring and summer cookouts, family reunions, and vacations thats heart healthy and crowd pleasing. Give it a try- I think you’ll be pleasantly surprised!
Texas Caviar 
1 can black-eyed peas (or pintos), drained and rinsed
1 can black beans, drained
1 can corn kernels
1 red bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced (I use sweet but red works)
3-5 jalapeños, diced
2 cups of diced tomatoes
Robust Italian Dressing to taste
Salt and Pepper to taste
Combine all ingredients together, stirring well. Serve chilled with corn tortilla chips. Enjoy!
Toni Twitty, Acupuncture Physician at Be Well Acupuncture Edmond, OK is an highly respected expert Acupuncturist. She specializes in resolving pain, treating chronic conditions, and fertility. Learn more about Toni at: www.bewellokc.com
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