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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Texas Caviar Recipe

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This recipe for Texas Caviar is from The Chequessett Yacht and Country Club Cookbook , 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:  
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

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

 

 

 

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