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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Tuesday, August 31, 2010

Texas Caviar (365daysofcrockpot.com)

This recipe is very similar to my Fresh Bean Salsa. I really liked starting from dry beans and adding the wheat berries. It was tasty, but I felt it lacked a tiny bit of pizzazz that the Fresh Bean Salsa had, so I indicated below which things I'd like to add to give it that extra punch. Still, this made a great salsa! It's more like a lunchtime meal for me with how filling it is.










½ c dried black beans

½ c dried white beans

½ c wheat (to make into wheat berries)

½ yellow onion, diced

1 green bell pepper, diced

1 bunch green onions, diced (I used 2; try 3+)

1 jalapeno pepper, diced

3 fresh tomatoes on the vine, diced

1 Tbsp minced garlic (3 cloves)

1 bunch chopped fresh cilantro (I used ½)

1 lime, zested and juiced (I'm adding next time)

½ tsp ground coriander

½ tsp salt (I'm adding next time)

¼ tsp black pepper (I'm adding next time)

1 pckg zesty Italian dressing mix (shake with next 3 ingredients before adding)

2 Tbsp white vinegar

1 Tbsp water

2 Tbsp olive oil

Tortilla chips

Rinse and drain the black and white beans separately. Place in separate slow cookers so that the white beans won’t turn gray. Rinse wheat and place in another crock pot (or add to the white beans). Add 4 cups water to each slow cooker (add 8 if you combine wheat and beans). Cook on HIGH for 3-4 hours, or until tender and cooked through (check at 3). You can prepare these all ahead of time. When the wheat and beans are cooked, drain off all the water. In a large bowl combine the beans, wheat berries, and all the remaining ingredients. Cover and chill in the refrigerator for 2 hours before serving. Serve with tortilla chips.

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