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Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori McKinlay
Added: Tuesday, March 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
15 oz. can pinto beans drained, 15 oz. can black eyed peas rinsed and drained, 2- 4oz. cans shoepeg corn (Green Giant label), 1 c. chopped green peppers, 1 c. chopped red peppers, 1 c. finely chopped celery, 1 1/2 c. chopped onion.

Dressing:
3/4 c. olive oil, 1/2 c. white sugar, 1/2 c. cider vinegar, 1/2 tsp. salt, 1/4 tsp pepper.

Directions:
Directions:
Chop all vegetables. Mix in all cans of beans, corn and peas.

Bring dressing mixture to a boil on the stove top. Cool to room temperature. Pour over all. Refrigerate. Keeps well in fridge. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
approx. 10 cups
Preparation Time:
Preparation Time:
30 min.

 

 

 

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