"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from Breaking Bread, 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!

Contributor:  
Contributor:  
Denise Mullis

Category:
Category:

Ingredients:  
Ingredients:  
1 can white shoepeg corn
1 can black beans
1 black-eyed peas
1 - 6 oz. (or more) jalapeno peppers
1 small jar pimientos
1 small red onion
1 cup celery
1/2 cup fresh cilantro (optional)
1 cup canola oil
1 cup sugar
1/2 cup apple cider vinegar

Directions:
Directions:
In a saucepan simmer one cup oil, one cup sugar and 1/2 cup apple cider vinegar until sugar dissolves. Let mixture cool to room temperature.

Chop peppers, pimientos, onion, cilantro and celery and put in a large bowl.

Drain and rinse black beans and black-eyed peas. Add to chopped ingredients. Add corn and mix well.

Pour vinegar mixture over in bowl and stir. Cover and refrigerate overnight. Drain before serving. Serve with Tostitos scoops.

 

 

 

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