Texas Caviar

One of the things I've noticed about WIC beans is that if I don't continually use them, they tend to overwhelm my cupboards. To help use up some beans and get a great serving of vegetables, I like to make Texas Caviar. This dip reminds me of a bean salsa, but it has hominy to add some extra flavor. You can eat it with tortilla chips--homemade or packaged--tortillas, as a garnish or side or just straight out of a bowl.

Texas Caviar

WIC foods list:
1 15-ounce cans black beans, rinsed and drained [dried also works; you can also use pinto beans]
2 cups corn [fresh or frozen tastes best]
1 cup diced green bell pepper
1 cup chopped red onion
1 cup chopped fresh tomato
1/2 cup finely chopped fresh cilantro
1/4 cup seeded and chopped jalapeno peppers
1 cup chopped green onions
1 to 2 cloves garlic, chopped
*Note: Produce is purchased with a produce check.

Other foods:
1 16-ounce cans black-eyed peas, drained [frozen works too]
1 16-ounce can white hominy, drained
1 tbsp sugar
1 tbsp salt
2 tbsp coarsely ground black pepper
2 tbsp ground cumin
6 tbsp lime juice [or about 4 limes juiced]

Combine all of the ingredients and let the dish sit for a few hours.

Recipe credit: Deanne Witzke

To make your own tortilla chips, simply cut corn tortillas (also a WIC food!) and fry them until crunchy and golden in an appropriate frying oil. Sprinkle them with salt. While you can use vegetable oil for frugality sake, coconut oil is a nutritious oil that is excellent for frying.