The Cajun Chef: Bayou Caviar
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Monday, January 7, 2008

Bayou Caviar

This recipe is absolutely delicious!

1 - 15 oz can Black-Eyed Peas with Jalapenos, rinsed drained
2 - 14 oz cans Black Beans, rinsed and drained
1 - 10 oz can Ro-tel Tomatoes
1 - 11 oz can Mexican Corn
2 Avocados, diced
1 small Green Bell Pepper, chopped
1/2 cup Red Onion, chopped
1 cup Fresh Tomatoes, diced
3/4 cup Zesty Italian Dressing
1/2 cup Cilantro, chopped
1 tbsp Lime Juice
1/4 tsp Salt
1 Jalapeno Pepper, chopped

Corn Chips


Mix it all up and serve with Corn Chips

Necessary Additions:
Great Friends, Great Music and Ice cold Beer

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