February 20th, 2015
Winter has finally arrived here in Utah, and this morning I looked out the window at our frozen swimming pool and was reminded of an incident involving my son. Several years ago, before he morphed himself into the intelligent teenager that he is today, he came into the house one wintery day and announced that he had just walked across the swimming pool. Suddenly I had one of those motherly panic moments: WHAT??? Don’t do that! What if you fell through the ice and we couldn’t get you out?
I don’t think that message put one little damper on his excitement. I mean, in the mind of a 12-year-old boy, it must be pretty cool to know that you just walked across a swimming pool. Well, when I thought about that incident this morning, I decided to go outside and take a picture of the pool in its frozen state. And of course I just had to take it one step further by doing this.
I just couldn’t resist. It’s the one and only time they’ll ever be allowed to ice skate on the swimming pool. Okay, on to today’s recipe. . . Have you heard of Texas Caviar? While I was making it, both of my girls asked the same question: Does it have fish eggs in it? Nope, not even close. It’s like a salsa with beans and corn. I actually had two recipes for it, and I wanted to know which one was the best. The only way for me to find that out was to make them both at the same time because it’s too hard for me to remember flavors from one day to the next. I once tried doing that with potato salad recipes, but it didn’t work. Anyway, I made both Texas Caviar recipes on the same day, everybody voted, and this one was the unanimous winner. To make it, you’ll need Good Seasons Italian salad dressing mix, corn, blackeyed peas, tomatoes, cilantro, green onions, avocados, and some tortilla chips or corn chips.
Prepare the salad dressing mix according to the directions on the package and set aside. Drain the corn and blackeyed peas and place in a medium-sized bowl.
Chop the remaining vegetables.
Add them to the bowl. Then pour the dressing on top and stir to combine.
Serve with tortilla chips or corn chips. I’ll tell you right now, it’s hard to stop eating this stuff. It’s really good!
Recipe Courtesy of Sandy Dallin
1 (.7-ounce) envelope Good Seasons Italian salad dressing mix, prepared with oil, vinegar, and water according to package directions
1 (15-ounce) can corn, drained
1 (15-ounce) can blackeyed peas, drained
2 Roma tomatoes, chopped
1 bunch cilantro, chopped
1 bunch green onions, chopped
2 avocados, chopped
tortilla chips or corn chips
Prepare salad dressing mix according to the directions on the package and set aside. Drain corn and blackeyed peas and place in a medium-sized bowl. Chop the remaining vegetables, and add to the bowl. Pour dressing on top and stir to combine. Serve with tortilla chips or corn chips.