"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Texas Caviar Recipe

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

Mark Tuinstra - Son of Bert and Rennie Tuinstra
Added: Saturday, July 28, 2007



1 can black beans

1 can black-eyed peas

1 can white corn

Chop into small pieces:

Chopped jalepeno (to taste)
1 small onion
1 green pepper
1 c celery
1 small jar pimento or red bell pepper


1 tsp salt
1 tbsp water
1/2 tsp pepper
3/4 c cider vinegar
1 c sugar

Cool boiled mixture completely and pour over beans and veggies. Marinate 24 hour. Drain to serve with corn chips or "scoops." Good up to 1 month in fridge.




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