July 18, 2013

Texas Caviar

This is a recipe I heard about from a friend.  At first I was skeptical of its name, but "Texas Caviar" as it's known is YUM-MY!!!  {Can I get a YEE-HAW?!}  It's a very simply recipe to follow {even for a novice like me!} but be sure to prepare it the night before you need it, because the overnight marinading is key!

Texas Caviar Recipe

1 x 15 oz. can Black Beans
1 x 15 oz. can Black-Eyed Peas
1 x 11 oz. can White Shoepeg Corn
1 x 4 oz. jar Diced Pimentos
1 x 4 oz. can Diced Jalapenos
1 Celery Stalk
1 Medium Red Onion
1 cup Apple Cider Vinegar
1 cup Sugar
1 cup Vegetable Oil

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{You can use your favorites, but these are the brands I picked up from my local supermarket.}


(1) Rinse black beans, black eyed peas and shoepeg corn.

(2) Dice celery and onion.  {Not sure what the difference between dicing or chopping is, or need some advice on how to approach that onion?  Check out these handy tips for beginners!}

(3) Place beans, peas, corn, pimentos, jalapenos, celery and onion together in a large bowl and mix.

(4) In a small saucepan, mix together the vinegar, oil and sugar and bring to a boil until the sugar is dissolved.

As the sugar dissolves the liquid will become clearer:

(5) Once sugar is completely dissolved, pour marinade over dry ingredients.

(6) Cover and marinade over night in your refrigerator.

(7) The next day, drain any extra marinade before serving.  Texas Caviar can be served as a dip {it goes great with chip scoops} or eaten as a side salad!  This recipe is perfect for a hot summer BBQ!

Enjoy, y'all*!  ;)

* Disclaimer:  Please note that no cowboys were harmed in the writing of this blog post.  I'm a born-and-bred New Yorker, but a cowgirl at heart.

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