Texas Caviar
This recipe is a favorite of Melissa Caron. I this a great light dish for summer apps. You can replace the sugar with Splenda if desired.
Ingredients
- 15.5 oz black beans
- 15.5 oz black eyed peas
- 7 oz shoepeg corn
- 1 cup chopped celery
- 1 chopped medium sweet Vidalia onion
- 3 oz chopped pimentos
- 1/2 cup chopped jalapeño pepper
- 1 cup vegetable oil
- 1 cup sugar
- 1/2 cup cider vinegar
Instructions
- Rinse and drain black eye peas and black beans.
- In a large bowl and add beans, corn, celery, onions, pimentos, and jalapeños.
- Combine vegetable oil, sugar, and vinegar in small sauce pan, heat to dissolve the sugar.
- Let marinade cool and then pour marinade over other ingredients. Marinate overnight, pour off liquid and discard. Serve chilled or at room temp.
- Serve with chips for dip/scooping.