We had friends over for A&M's inaugural game in the SEC. While probably all Aggies had high (dashed) hopes for a "W," we were fairly impressed with our freshman quarterback who played his first down of college football on Saturday at 2:30. (!!!) I bet his mama was so proud. I was for her.
We had a bunch of super delicious football food, including these, some dips, and petit fours. My husband questioned whether we were the only football watching party in the world to have petit fours. Even if we were, I wouldn't turn one down for any occasion, including football. (He also did not turn them down, as you can imagine.)
I wanted to make a healthy dip, so I thought Texas Caviar would fit the bill. After looking through a few recipes online (including the Homesick Texan's) I combined several to come up with the one below. I thought I would record it here because the blog is an easy way to keep up with my favorites. I used black beans, which look maroon enough to me, so I changed the name up a bit too.
Texas A&M Caviar
1 15 oz. can black beans, drained (I use Bush's)
1 14.4 oz. can white shoepeg corn, drained (any sweet corn would probably do)
1/2 c. canned diced tomatoes, drained (you might add more or less, depending on how you like tomatoes)
4 green onions, stems sliced
1/2 c. cilantro
3 t. minced garlic (I cheated and used the jar kind)
2 T. olive oil
2 T. lime juice
1 t. ground cumin
1 de-seeded jalapeno (optional - I forgot to pick some up and this was still good without the heat)
Combine beans, corn, tomatoes, onion, cilantro, garlic, and jalapeno. Separately, whisk together olive oil, lime juice, and cumin. Pour the olive oil mixture over the vegetables and toss to coat. Add salt and pepper to taste. Chill in the refrigerator until serving.
It is very difficult to tell those cheeks no.
I hope you have a great week!