Thursday, July 18, 2013

Texas Caviar

1 can Pinto beans
1 can black-eyed peas
1 small can chopped green chilies
1 small jar chopped pimentos
1 ½ cups frozen white sho-peg corn
1 cup chopped green pepper
1 cup chopped celery
½ cup chopped onion

1 cup canola oil
½ cup apple cider vinegar
½ cup sugar
½ teaspoon salt
¼ teaspoon black pepper

Drain and rinse the pinto beans and black-eyed peas in a colander. Add the can of green chilies pimentos, and frozen corn. Let them drain for several hours. Combine all dressing ingredients in a small sauce pan. Heat until the sugar is completely dissolved, cool. Once ready place the drained vegetables to a large bowl, add the rest of the vegetables, and mix well. Add the dressing and stir to coat. Refrigerate overnight, or at least several hours, the longer it sits the better it will be. When ready to serve drain if too juicy, leaving some juice. Serve with tortilla chips. Enjoy!

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