Texas Caviar

Recipe Adapted From: S. Fritz
Posted:     File Under: Munchies
Add to My Favorites

One taste and you will be hooked. Promise. We were recently at a party where this was served. I fell in love. I couldn't quit eating it. No lie. As the 4th of July holiday approached, I was anxious to try this recipe for a picnic we were headed to. Only one problem: I forgot to ask my friend for the recipe. Luckily, she got back to me quickly and I was able to make it for the picnic. Prior to getting in touch with her, I decided to Google it. Texas Caviar kept coming up with similar ingredients. My friend didn't call it that but I'm pretty sure that's what this is called.

This recipe made tons and tons. I was glad though, because I was able to take some to the picnic AND keep some home for me. Then Ken tried it. Now it looks like I will be sharing. That's OK though because there is more than enough to go around. A little sweet, a little salty, and lots of yummy beans and veggies. You need to make this. Perfect for summer parties and picnics. Serve with tortilla chips for a great snack.

Serves   : 
Prep   : 15 Minutes
Cook   : 3 Minutes
Preheat Oven   : 

1 can   Pinto beans
1 can   Black eyed peas
1 can   Black beans
1 can   Garbanzo beans
1 can   White shoepeg corn
1 medium   Red onion, chopped
1 cup   Celery, chopped
1    Red pepper, chopped
1    Yellow pepper, chopped
1   Orange pepper, chopped
3/4 cup   Apple cider vinegar
1/2 cup   Canola oil
1 cup   Sugar
1 tsp   Salt
1 tsp   Pepper
1 Tbsp   Water
1   Green pepper, chopped

Chop all veggies.
Rinse beans and corn, very well.
In small pan, bring vinegar, oil, water, salt, pepper and sugar to a boil for one minute. Mix well.
Pour over beans, corn and veggies in a large mixing bowl. Mix well. Refrigerate for 24 hours and serve with tortilla chips.

Be the first to comment.
< Prev Next >

Post a Comment:
Email:  (optional)
Website:  (optional)