"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Texas Caviar, by Lisa Blevins, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (14 oz.) can black-eyed peas, drained 1 (14 oz.) can diced tomatoes, drained 1 (11 oz.) can corn niblets, drained 1 small can chopped black olives 1 small onion, chopped 1 green pepper, chopped 1/2 cup vegetable oil 1/4 cup cider vinegar 1 cup sugar
Mix all ingredients in large mixing bowl. Refrigerate at least 8 hours. Mix well before serving. Add additional sugar to taste. Serve with chips.
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