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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