"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Texas Caviar Recipe

  Tried it? Rate this Recipe:


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

Denise Wyer
Added: Thursday, July 16, 2009


1 cup small purple onion, finely chopped
1 cup celery, finely chopped
1 cup green pepper, finely chopped
1 can shoe-peg corn
1 can black-eyed peas
1 can pinto beans
1 can black beans

3/4 cup cider vinegar
1 cup vegetable oil
1 tbl water
1 cup sugar
1 tsp salt
1/2 tsp pepper

Combine vinegar, oil, sugar, salt & pepper in a small saucepan and bring to a boil. Stir to dissolve the sugar. Cool completely and pour over mixture. The beans should all be rinsed. Refrigerate 24 hours before serving. Serve with Tostado scoops.

Personal Notes:
Personal Notes:
I use this mixture on lettuce and serve as a salad.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!