This sweet and tangy Texas caviar dip is a hearty combination of black eyed peas, beans and vegetables.
Prep Time5 minutesmins
Cook Time10 minutesmins
Additional Time1 hourhr
Total Time1 hourhr15 minutesmins
Servings: 12
Ingredients
¾cupapple cider vinegar
½cupvegetable oil
1cupsugar
1canpinto beans
1canblack eyed peas
1cansweet cornwhite or yellow
1cupceleryfinely chopped
1cupgreen bell pepperfinely chopped
1smalloniondiced
½teaspoonground pepper
salt to taste
Instructions
In a medium sauce pan, combine the apple cider vinegar, vegetable oil, and sugar. Bring to a simmer over medium heat and then cook until the sugar is dissolved, approximately 1-2 minutes. Remove from the heat and set aside to cool to room temperature.
¾ cup apple cider vinegar, ½ cup vegetable oil, 1 cup sugar
Pour the cans of pinto beans, black eyed peas, and corn into a colander to drain. Wash with cool water to remove all of the canning liquids.
1 can pinto beans, 1 can black eyed peas, 1 can sweet corn
In a large mixing bowl, combine the washed pinto beans, black eyes peas, and corn with the finely chopped celery, green bell pepper, and diced onion. Add the ground pepper and stir well.
1 cup celery, 1 cup green bell pepper, 1 small onion, ½ teaspoon ground pepper, salt to taste
Pour the vinegar marinade over the vegetable mixture and stir well.
Cover the Texas Caviar with plastic wrap and refrigerate for 1 hour before serving. Serve with tortilla chips