It has finally cooled down in South Florida. It's 79 degrees! The eggplants are finally blooming thanks to a tiny cold snap we had over the weekend. Woohoo!
Yesterday was a very busy day. It was a friend's birthday so I made brownies using applesauce instead of oil. Yum! And during my lunch break I made my version of Texas Caviar. The recipe is so easy and keeps in the fridge for several days. I use it to top eggs or brown rice or even eat it by itself.
Texas Caviar (My version)
While the recipe calls for canned items I actually use homemade items that I have either frozen or canned myself.
1 can Black Beans
1 can Whole Kernel Corn
1/2 a Red Onion, chopped
1 Red or Green Bell Pepper, chopped
1 Jalapeno, chopped
1 bunch Cilantro, chopped
2 Limes, squeezed. Add only the juice.
Originally Posted at Back to the Basics