As I mentioned we have a lot of hunks of meat in the freezer here in Utah that need to be eaten. That being said I love almost anything that has ground beef in it. So, yum, to the burger that John cooked and yay for the Texas caviar that I made with a little prep assistance from John. (Seriously though, you could make this vegetarian/vegan by substituting a non-meat burger or portobello mushroom.)
Texas caviar is a dish that was first made in Texas and served at the Houston Country Club around 1940. The name was given ironically due to the expensive nature of caviar and the humble nature of black-eyed peas.
Texas caviar is usually made with black-eyed peas but since I didn’t have those I went with black beans. Other ingredients include chopped tomatoes, carrots, celery, green onions, bell pepper, and jalapeño. Corn, onions, cilantro, and garlic are also included. The dressing includes oil, vinegar, lime juice, Tabasco, chili powder, and cumin. Mix it all together and add salt to taste. The longer it sits around the better it is. I like to eat it at room temperature.