Texas Caviar
1-Cup sugar
3/4-Cup apple cider vinegar
1/2-teaspoon black pepper
Mix sugar, vinegar and pepper in pan. Bring to a boil and simmer until sugar is dissolved. Set aside to cool.
1-15 oz can black eyed peas
1-15 oz can black beans
1-15 oz can white corn
1-15 oz can pinto beans
Rinse and drain all of the above.
1 each: green pepper, yellow pepper, red pepper
1 medium purple onion
1-C celery
Chop fresh vegetables.
Mix all vegetables together with the cooled liquid and chill for several hours or overnight. Serve with tortilla chips or corn chips. Also good with grilled meats; will keep for up to 6 weeks in refrigerator.
~Compliments of my awesome next door neighbor, Teri
2 comments:
I love this recipe! I use it all the time for summer get togethers as I'm usually travelling and it gets so much better as it sits in my cooler waiting to be gobbled up!
So ~ We *need* to start planning our menu for our weekend scrapbooking event. I can hardly wait to see you again ... Good food, good friends, good conversation, and (obviously) good scrapbooking!!! What could be better?
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