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Published on February 08, 2014

Texas Caviar

February 8, 2014

Texas CaviarIngredients

  • 1 can black beans
  • 1 can black eyed peas
  • 1 can pinto beans
  • 1 can garbanzo
  • 1 can shoepeg corn

Drain all above

  • 1 cup finely chopped celery
  • 1 small or medium onion chopped
  • 1 jar diced pimentos or finely chopped red pepper
  • OPTIONAL: finely chopped peppers or canned chilies
  • ½ cup vegetable oil
  • ½ - 1 cup sugar
  • ½ cup cider vinegar
  • 1 Tablespoon water
  • Salt and pepper to taste

Directions

  • Drain black beans, black eyed peas, pinto beans, garbanzo beans and shoepeg corn. Discard liquid.
  • Heat vegetable oil, sugar, cider vinegar and water until sugar dissolved, and then cool.
  • Mix all together. Salt and pepper to taste. Refrigerate for 24 hours, stirring occasionally. Drain and serve with corn chips.
  • Store in airtight container.

Servings: 24 (serving size is 1/4 cup)

Nutrition Information per 1/4 cup serving

Calories 25, Fat 1 gram, Saturated Fat 0 grams, Cholesterol 0 milligrams, Sodium 95 milligrams, Carbohydrate 5 grams, Fiber 6 grams, Protein 5 grams

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