"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Texas Caviar - Georgia Recipe

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This recipe for Texas Caviar - Georgia, by , is from Family Cookbook 2.0, 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!

Sherrie Stein


1 jar pimentos
1 can black beans
1 can black eyed peas
1 can shoepeg corn
1 jar jalapenos or fresh
1 C chopped celery
1 medium red onion chopped
1 C olive oil
1 C sugar
˝ C apple cider vinegar
Fritos or tortilla chips for dipping

1) Drain first five ingredients, and rinse well. Place in large bowl.
2) Add celery and red onion. Mix together.
3) In a small saucepan, pour the olive oil, sugar and vinegar in sauce pan. Heat mixture until the sugar is dissolved. Mix together with the other ingredients.
4) Marinate overnight in the refrigerator, stir occasionally.
5) Drain the liquid before serving.
6) Serve with dipping fritos/tostitos.

Personal Notes:
Personal Notes:
This recipe was “discovered” at a Loyack family reunion in 2011.
I’ve searched Google and found some variations, but never quite the same as this one. I keep it in the Notepad on my phone for each reference. Great easy dip to serve at every party. More is always better. Don’t worry about the absence of specific sizes – improvise! Add more or less of whatever YOU like.

EdNote: There is another Texas Caviar recipe from Marilynn Hrouda. I have left them both in the book because they are slightly different.




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