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Oklahoma Caviar
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Description
This delicious spicy bean dip was introduced to me by my good friend here in Oklahoma. As a transplant (go Texas!), I’d never had this until I moved to OKC. Now I can’t get enough!
Ingredients
- 1 whole Large Tomato, Diced
- 1 cup Red Onion, Diced
- 1 teaspoon Jalapeno, Finely Diced
- ½ 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
- ½ bunches Cilantro, Chopped
- ½ cups Salsa
- ¼ cups Light Italian Dressing
- Salt And Pepper, To Taste
Preparation
Mix ingredients together in a bowl. Serve with stiff (not thin!) tortilla chips or Fritos and enjoy!
Notes:
The texture comes out best if you do not use a food processor to chop the vegetables.
Not everyone likes cilantro. Leave it out if you’d like. But if you do, I’d add a squeeze of lime juice for a little extra flavor.
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. If you’re short on time, it still tastes great as soon as it’s made.
The dip will last for 3-5 days in the fridge … theoretically, anyway! 
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3 Comments
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iamcaressa on 2.1.2010
Ambmae, I don’t always use the salsa either. The picture above didn’t have it in. I agree with you—it is a salsa, but sometimes I want more kick! Maybe I should try your cumin …
ambmae on 1.27.2010
I make a similar version that gets raves everywhere. The variations are as follows: don’t use the salsa…it doesn’t need it, it already is salsa. Vinegar dressing? not necessary either. What is necessary is a fresh squeezed lime, and a Tbs of cumin. Oooh! That hits the spot.
julip1882 on 12.14.2009
Yum! My friend makes something similar to this and never shared the recipe….it is so delicious. This sounds even better, hers is sort of sweet. I’d prefer the italian dressing…