Texas Caviar

Lately, we have been obsessing over jalapeños. Thinly sliced on everything, minced and added to everything, or as strange as this is going to sound… slice them and dip them in peanut butter and even that hits the spot like you wouldn’t believe after a long day at work. I sound crazy, I know, but just try it.

A girlfriend of mine did a clean eating challenge this past week, and I happily participated (after my birthday that is). This was one of the things that I made that wasn’t on her “menu” of clean eats, but it wasn’t a cheat either. This stuff can top your eggs in the morning, goes great on top of your avocado toast or even just plain as your side item. The obvious way to eat it of course, is with tortilla chips in front of the football game. I just had to stuff them in a cucumber. It’s totally optional.

We’ve made this over and over, I’ve even made a couple different variations and it’s always a winner. The fact that you don’t have you feel guilty about it just makes it that much better.

This past weekend, we scored a table and chairs for our ‘breakfast nook’ and some stools for our kitchen island. The main floor of our house is finally starting to come together. We have just a few more pieces we need to find and I think the house is complete. We have our list of projects to complete still, but there is only one I’m dying to get started on… the kitchen. I’m planning a cabinet face lift and a swap of the electric stove for a gas one. Here’s hoping the winter will be productive. Pictures coming soon of house projects that have been completed!

Texas Caviar

Yield: 6-8 servings

Ingredients:

4 roma tomatoes

1 (15 oz.) can of black beans

1 (15 oz.) can of corn

1 orange pepper, chopped

1 red pepper, chopped

1/2 red onion, minced

4 jalapenos, minces

a pinch of salt, to taste

juice of one small lime

cilantro, minced, to taste (and optional)

3 tablespoons of rice vinegar

1 cucumber, sliced in half, seeds scooped out.

Instructions:

Chop your peppers and tomatoes, mince your onion and place in a large bowl. Rinse your corn and black beans, drain and add them to the bowl. Add a pinch of salt, add the lime juice, rice vinegar and cilantro. Mix together with a large spoon. Serve chilled with your favorite tortilla chips, in a cucumber boat or however else you would like it.

**Variation: swap the lime juice for the juice of a small orange