"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Texas Caviar Recipe

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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.




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