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
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Author Cindy Muensterman
Ingredients
1 15-ouncecan Pinto beansrinsed and drained
1 15-ouncecan Black beansrinsed and drained
1 15-ouncecan Black Eye Peasrinsed and drained
1 15-ouncecan White Corndrained
1large Green Peppercored, seeded, and finely chopped
1small can chopped green chilis
1 4-ouncejar Pimentodrained
Ingredients Marinade:
¼cupOlive Oil
1cupwhite sugar
¼cupapple cider vinegar
½teaspoonblack 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. EnjoyOccasionally, I like to add ¼ teaspoon garlic powder to the Marinade.
Double recipe for a large crowd.