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Prairie Caviar with Chips

Praire Caviar is an easy appetizer that doesn’t require turning on your oven. It comes together quickly and sure to be a crowd pleaser.

Prairie-Caviar | She Paused 4 Thought

This recipe is from Cathy Thomas who wrote three cookbooks in conjunction with Melissa’s Produce.

Melissas Produce cookbooks | She Paused 4 Thought

“Melissa’s Great Book of Produce,”  “Melissa’s Everyday Cooking with Organic Produce,” and “50 Best Plants on the Planet.”

According to Cathy, part of the fun of cooking and entertaining is creating delectable dishes without spending hours in the kitchen. If that is your mantra, you will enjoy all of these books.

Cathy Thomas | She Paused 4 Thought

I met Cathy at a media function and you can read about it here.

Grilled Portobello Salad | She Paused 4 Thought

You will also enjoy her recipe for Portobello Salad.

Today’s Recipe: Prairie Caviar 

If you want a gluten-free alternative to chips, I highly recommend making Jicama Crackers. Judy from My Well Seasoned Life has a great video tutorial on how to cut jicama into chips for appetizers.

Print

Prairie Caviar

Casual and irresistible, this hodge-podge of vegetables and beans is a welcome appetizer at outdoor gatherings.
Course Appetizer
Author Cathy Thomas

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons hot sauce
  • 2 teaspoons vegetable oil or extra-virgin olive oil
  • 1 medium clove garlic minced
  • 1 small sweet onion or 1/2 medium sweet onion diced
  • Freshly ground black pepper
  • 1 (15-ounce} can black beans drained, rinsed
  • 1 firm-ripe avocado halved, peeled, pitted, diced
  • 1 11-ounce} can corn kernels, drained (or fresh grilled corn
  • 2/3 cup thinly sliced green onions including dark green stalks
  • 1/2 cup chopped fresh cilantro
  • 1/2 pound Roma tomatoes coarsely chopped
  • Salt
  • Tortilla chips

Instructions

  1. In large bowl, mix vinegar, hot sauce, oil, garlic, sweet onion, and pepper to taste. Add beans and avocado; gently toss.
  2. Add corn, green onions, cilantro, and tomatoes. Mix gently to coat. Add salt to taste and additional pepper if needed. Accompany with tortilla chips for dipping.

Recipe Notes

Put out an assortment of hot sauces, so guests can kick up their servings to meet individual tastes.

Hope you have a delicious summer with those you love most.
…and then, she paused for thought.

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Who is She?

Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

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