texas caviar

Name: Texas Caviar
Prep time: 45 min
Cook time: 10 min
Ingredients: ## DRESSING; 1 cup(s) sugar; 2 cup(s) oil ( i use olive oil); 1 cup(s) apple cider vinegar; ## VEGETABLES; 1 large green pepper; 1 large red pepper; 1 large yellow pepper; 1 large orange pepper; 1 bunch(es) green onion ( cut up into the green part); 2 can(s) black beans, drain and rinse; 2 can(s) pinto beans, drain and rinse; 2 can(s) white shoepeg corn

(1 RATING)

74 Pinches 1 Photo

mary Armstrong

San Antonio, TX

Updated on Mar 17, 2013

I see many versions of this recipe on JAP. This one is unique in that the dressing is cooked and cooled. I have made other types to save time with the premade dressing, but this one wins out every time. This recipe has been in our summer get togethers for many years at the cabin "up north." I forgot about it and came across it when preparing for my friends visit. It is ironic all the years we made it and loved it (in the midwest) never dreaming someday we would be living in Texas! Enjoy! We love Frito's scoops or the new baked Tostito scoops.

Rate

prep time 45 Min

cook time 10 Min

method ---

yield a crowd

Ingredients

DRESSING
1 cup sugar
2 cups oil ( i use olive oil)
1 cup apple cider vinegar
VEGETABLES
1 large green pepper
1 large red pepper
1 large yellow pepper
1 large orange pepper
1 bunch green onion ( cut up into the green part)
2 cans black beans, drain and rinse
2 cans pinto beans, drain and rinse
2 cans white shoepeg corn

How To Make texas caviar

Step 1

Boil and stir sugar, oil and vinegar just until sugar is dissolved and liquid is clear. Cool.

Step 2

Wash, dry and seed out all the peppers. Then dice them and put into a large bowl.
Step 3

Dice green onions and cut up into the greens part way. I Don't use the last 1/3 of the tops.
Step 4

Add the drained and rinsed beans and corn to the diced peppers. Gently stir the beans and corn into the peppers.
Step 5

Pour cooled dressing over all and mix gently. Cover tightly. Refrigerate overnight. The next day drain off liquid of the amount you will serve.
Step 6

Drain off only what you will use. The rest will keep up to a week in the fridge.
Step 7

Serve with Frito scoops or Tostito scoops. This is a beautiful appetizer and oh so good. I have also added some cooked and cooled pasta for a change of pace and that was also very good!
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