Texas Caviar
This tasty ‘Texas Caviar’ is made with black beans, pinto beans and black-eyed peas. Refrigerate overnight to bring out the flavors and for best results. Recipe Courtesy of Cindy Muensterman
Servings 6 people
Ingredients
- 1 15- ounce can Pinto beans rinsed and drained
- 1 15- ounce can Black beans rinsed and drained
- 1 15- ounce can Black Eye Peas rinsed and drained
- 1 15- ounce can White Corn drained
- 1 large Green Pepper cored, seeded, and finely chopped
- 1 small can chopped green chilis
- 1 4- ounce jar Pimento drained
Ingredients Marinade:
- ¼ cup Olive Oil
- 1 cup white sugar
- ¼ cup apple cider vinegar
- ½ teaspoon black pepper
Instructions
- Mix the white corn, green pepper, green chilis and jar of pimentos together in a large bowl.
- To make the Marinade, stir the apple cider vinegar, olive oil, sugar, black pepper together in a pan or microwaveable bowl. Make sure the sugar dissolves! Let cool. Pour marinade over bean mixture and toss to mix evenly and refrigerate overnight for better flavor.
Notes
If serving as a dip with chips, drain off some of the marinade before serving.
This recipe also freezes very well. Just thaw and serve. Enjoy Occasionally, I like to add ¼ teaspoon garlic powder to the Marinade.
Double recipe for a large crowd.
This recipe also freezes very well. Just thaw and serve. Enjoy Occasionally, I like to add ¼ teaspoon garlic powder to the Marinade.
Double recipe for a large crowd.
