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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!

Denise Mullis


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

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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