"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Texas Caviar Recipe

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

Contributor:  
Contributor:  
Wendy Aronsen
Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can pinto beans
1 can black-eyed peas
1 small can shoepeg corn
1 can Jalapeño pepper
1 small jar pimento
1 c. celery
1 c. green and/or red pepper
1 c. finely chopped onion

1 c. canola oil
½ c. vinegar
½ c. sugar

Directions:
Directions:
Bring oil, vinegar and sugar to a boil. Chill. Marinate ingredients over night. Serve with your favorite tortilla chips.

Mixture will have a high quantity of liquid. Add half a cup each of green, red, orange, and yellow pepper for color if desired.

 

 

 

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