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"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 is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 oz. can pinto beans drained, 15 oz. can black eyed peas rinsed and drained, 2- 4oz. cans shoepeg corn (Green Giant label), 1 c. chopped green peppers, 1 c. chopped red peppers, 1 c. finely chopped celery, 1 1/2 c. chopped onion.

Dressing:
3/4 c. olive oil, 1/2 c. white sugar, 1/2 c. cider vinegar, 1/2 tsp. salt, 1/4 tsp pepper.
Directions:
Directions:
Chop all vegetables. Mix in all cans of beans, corn and peas.

Bring dressing mixture to a boil on the stove top. Cool to room temperature. Pour over all. Refrigerate. Keeps well in fridge. Serve with tortilla chips.
Number Of Servings:
Number Of Servings:
approx. 10 cups
Preparation Time:
Preparation Time:
30 min.

 

 

 

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