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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

TEXAS CAVIAR Recipe

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This recipe for TEXAS CAVIAR is from The "WillBerry" Family 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 olive oil
1 cup sugar
˝ cup cider vinegar

1 cup chopped celery
1 small sweet onion
1 diced, seeded jalapeno (more or less depending on your tastes and the jalapeno’s heat)
1 can black-eyed peas
1 can black beans
1 can shoepeg corn
1 jar pimentos, drained, chopped
Directions:
Directions:
Bring the oil, sugar and vinegar to a boil, let cool. Drain and rinse all canned vegetables. Mix the ingredients from celery to pimentos together in a large bowl.
Once liquid has cooled to warm, combine all. Cover and refrigerate 24 hours or overnight. You can serve this as a salad, or drain the liquid and serve with tortilla chips.

 

 

 

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