I came upon this recipe through a blog I followed a few years back. I apparently became too dependent on finding it online though because when I went to make it a few months ago, the blog no longer existed, thus no recipe to be found! Gasp!! To my luck, with some googling and trials, I was able to recreate it! Let me tell you, if you google "texas caviar recipe" you're bound to find LOTS of variations to this recipe! I'm sure they're all good, but this version is my favorite! I serve with corn chips (frito scoops) or Tostitos scoops! Most of the time I have to control myself from eating the whole bowl and a bag of chips, but I've herd it's excellent as a salad with some shredded chicken or even as an addition to tacos! This is a great dish to share at one of your summer potlucks too!
1 Can Garbanzo Beans, drained
1 Can Black Beans, drained
1 Can Light Red Kidney Beans, drained
1 Can Sweet Corn, drained
1 Small Sweet Onion, chopped
3/4-1 Cup Italian Dressing (I eyeball and use about 1/3 of a bottle)
1/2 Cup Sugar
2 Avocados, cubed
1 Bunch of Cilantro, ripped
In medium bowl, combined beans, corn, and onion. Add dressing, juice of both limes, sugar, and salt to taste. Stir well, cover, and chill in fridge overnight or for at least a 2-3 hours. Before serving, stir and drain off some of the liquid, add avocado, and cilantro to taste. Toss together and serve!!