|image via amazon|
I have found a GREAT new kindred-spirit blogger at Adventures of a Gluten Free Mom. You should check her out; she lives corn free like I do in addition to not eating dairy or gluten which I think deserves an Olympic medal. In this post about green goddess dressing, she says the following:
“The more I look at the ingredient list, the more nauseous I become. Where are the herbs? And the anchovies? I feel like my entire pre-celiac and food allergic gastronomic life was nothing more than a synthetic illusion!”
Truer words have never been typed.
I had a similar feeling when I had to modify my Texas Caviar recipe to stop including Newman’s Own bottled Light Lime dressing. The ingredients for that are:
Ingredients: Water, Vegetable Oil (Canola Oil And/Or Soybean Oil), Sugar, Lime Juice Concentrate, Honey, Salt, Distilled Vinegar, Contains 2% Or Less Of: Spices, Onion*, Natural Flavor, Xanthan Gum.
Ew. That’s a lot of corn and/or weird stuff/.
As you can see , I have managed to make my famous TX Caviar using olive oil, cumin, cilantro and lime juice– and everybody loves it just as much as the old version. This is great news for the upcoming summer temps!
Corn-free Texas Caviar
1 lb black-eyed peas, cooked (I like these cuz they only take an hour to an hour and a half in the crock pot, unlike other beans)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, diced
1 bunch green onions, sliced
1 tablespoon dried oregano
1 tablespoon cumin
1 jalapeno, minced
1 tablespoon Bragg liquid aminos
black pepper to taste
1 bunch cilantro, chopped
1 tomato, chopped
4 cloves fresh garlic, minced
1/2 cup olive oil
1/2 cup fresh lime juice
Combine all ingredients and Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
Try not to weep when you realize how truly perfect it would be with corn chips.