Texas Caviar

I posted this recipe back in 2018 but after making it for the bachelorette party - and so many people loved it and asked for the recipe - I thought I’d post it again! 

 TESHA’S TEXAS CAVIAR DIP

Mix together in a big bowl:

1 can pinto beans w/jalapeno (if can’t find add 1 T. chopped jalapeño)

1 can black eyed peas

       *drain and rinse all beans very well. 

1 can white corn      

1 small jar pimento, chopped

1 cup green pepper, chopped

1 small onion, chopped

1 cup celery, chopped

Bring to a boil then cool completely:

1 t. salt

1/2 t. pepper

1 T. water

3/4 cup cider vinegar

1/2 cup salad oil

1 cup sugar

Pour over bean mixture, marinate 24 hours before serving. Drain to serve but save marinade. Serve with big scoop corn chips. Keeps for 2 months in fridge (you can add more beans, etc. to marinade and keep it going).