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TEXAS CAVIAR Recipe

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This recipe for TEXAS CAVIAR is from Lake Charles Ward Cookbook 2021, 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 can black eyed peas with jalapeños, drained
1 can pinto beans, drained and chopped
2 small cans of Green Giant white shoepeg corn, drained
1 small jar of pimento, drained
1 small red onion, finely chopped
1 c celery, finely chopped
1 c green pepper, finely chopped
2-3 jalapeños, chopped without seeds

Dressing:
¾ c cider vinegar
¾ c sugar
½ c oil
1 T water
1 tsp salt
½ tsp pepper
Directions:
Directions:
In a bowl or container mix up the black eyed peas, pinto beans, shoepeg corn, pimento, onion, celery, green pepper and jalapeños. Set aside.

Dressing: In a saucepan, bring the vinegar, sugar, oil, water, salt and pepper to boil to dissolve the sugar. Once boiled and the sugar is dissolved, pour dressing over mixed ingredients. Stir gently just to distribute the dressing. Cover and marinade overnight in the refrigerator. It usually keeps for a few days.

Serve with tortilla chips.

 

 

 

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