For years I have avoided “Texas Caviar” salsa.  It was the corn.  I like corn, but for some reason corn in salsa turned me off.  Until Texas Caviara few months ago, when I went to a bridal shower and decided to give it a try.  Oh my.  Why did I wait so long?!?  It was delicious!

Michael’s aunt shared the recipe that she used with me, she had received it from a friend, and looking online I see that there are countless varieties.  I am sharing Geralyn’s recipe, with a few changes that I’ve made along the way.  What I love about this recipe is that it makes a boatload of salsa!  It’s perfect for busy weekends where you have to show up at numerous parties with a dish in hand.  I made some last night, and I think it’s enough for the three parties I am making appetizers for this holiday weekend.

What is your favorite appetizer to take to a party?

Texas Caviar:

Texas Caviar
  • 2 cans diced Tomatoes (drained)
  • 1 bunch Green Onions (diced)
  • 1 bunch Cilantro (chopped)
  • 1 Green Pepper (diced)
  • 1 Orange Pepper (diced)
  • 1 small can Diced Jalapeno Peppers (drained)
  • 2 cans Black Beans (drained)
  • 2 cans Corn (drained)
  • Salad Dressing - Italian or Lime (I use the Lime!) - pour on enough to coat the salsa, but not too much so it's not swimming in it.
  • ½ tsp. Kosher Salt
  1. Instructions:
  2. Mix well and serve with tortilla chips!