Texas Caviar

By cmschnettler

Ingredients

• 5 tablespoons extra-virgin olive oil
• 5 tablespoons white wine vinegar
• 1 1/2 teaspoons honey
• 1/2 to 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 15-ounce can assorted beans, drained and rinsed
• 1 small red onion, diced
• 1 small plum tomato, diced
• 1/2 yellow bell pepper, diced
• 1 stalk celery, finely diced
• 1 jalapeño pepper, finely chopped (remove seeds for less heat)
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh oregano
• Kosher salt and freshly ground pepper
• Tortilla chips, for serving (optional)

Preparation

Step 1

Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.arlic powder and olive oil in a large bowl. Whisk vinegar, honey, cayenne, garlic powder & olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.