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Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Blevins
Added: Wednesday, May 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
Mix all ingredients in large mixing bowl. Refrigerate at least 8 hours. Mix well before serving. Add additional sugar to taste. Serve with chips.

Note: Best to make night before serving.

 

 

 

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