Texas Caviar Recipe a Hit with Crowds

Hartland resident Curt Collins' Texas Caviar (aka Cowboy Caviar) recipe always is a big hit with a crowd.

The recipe is sometimes called Tomato-less Salsa, unless you choose the variation with Ro-Tel tomatoes. Whatever you call it, it's a hit "where people gather for food and conversation, football games, church life groups and wherever beer and corn chips are consumed," Collins said.

"I recently learned of this from our good friend Dawn who knows I like to spend time in the kitchen chopping things up into little pieces to relieve stress," Collins said. (She obtained the recipe from a friend in Fort Wayne.) "I like it because it is easy, very adaptable to creativity according to taste; it is healthy and goes with everything from scrambled eggs to a side dish to anything off of the grill. Everyone who likes Mexican style food and salsa will love this. I make it for myself and usually share with others."

Just about every weekend, Collins will find himself in the kitchen whipping up a batch divided between hot and mild varieties to suit all palates. "It will go with just about any beer, margarita or an Arnold Palmer as a party dip or side dish to weekend food," he said.

Collins, a pharmaceutical sales manager in the area of solid organ transplant immunology, grew up in Dallas and has lived in Hartland for 25 years. He coaches for the Eagles Fastpitch Softball Club and also enjoys fly fishing for steelhead as well as cooking. He and his wife of 25 years, Christine, a Hartland native who teaches at in Hartland, attend the River on 59 (aka The River Community Church). They have three daughters: one's a hair stylist in Milford and the other two are attending and , respectively.

Texas Caviar (aka Cowboy Caviar)

Collins said it's healthy and as hot or mild as desired. The number of servings is very flexible, depending on the number of cans of corn and beans used as well as how much you put on each chip.

Ingredients:

1-2 cans of white whole kernel corn

1-2 cans of black beans

medium red onion (to taste - see directions)

bunch of fresh cilantro

juice of 1-2 limes

yellow, red, green and orange bell peppers (to taste - see directions)

jalapeno peppers (optional)

Combine drained and rinsed beans and corn in a mixing bowl to a quantity and ratio that seems right to you. Add a chopped quarter, half or whole of the red onion and bell peppers (to taste). Add a quarter to half of the bunch of finely chopped cilantro (Collins uses the whole bunch). Squeeze the juice of a lime or two over all of it. Add chopped or finely sliced jalapeno pepper(s), if using, a little for mild and more proportional to your preference for heat. Go easy; you can always add more. This is a good time to split the batch if you want one hot and one mild (there is no medium in Texas). Mix well.

At this point, enjoy, although it is best to let it sit in the refrigerator overnight. Serve with corn chips or as a side dish.

Experiment and be creative add more or less of any of the above to suit your taste!

Shortcuts/alternatives:

• Use corn that comes with red and green peppers already together - no cutting!

• Use Rotel brand tomatoes with lime and cilantro (do not drain). The Rotel tomatoes add a creative twist but you can't call it Tomato-less Salsa now.
• Try red and pinto beans or mix them up.

Know a great cook with a signature recipe he or she is willing to share? Send us your suggestions for Hartland's Savvy Chefs, a feature that include recipes from great Hartland cooks.