| TEXAS CAVIAR - from Margaret Hanson |
| 2 | cans | black eyed peas |
| 2 | cans | pinto beans |
| 2 | cans | shoepeg corn (frozen optional) |
| 1 | jar | pimentos (chopped red pepper optional) |
| 1 | | jalapeno pepper (chopped fine) |
| 1/2 | | green pepper (chopped fine) |
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Drain and combine above ingredients in a large bowl. Set aside.
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| MARINADE |
| 3/4 | cup | cider vinegar |
| 1/2 | cup | oil |
| 1 | cup | sugar |
| 1 | tbsp | water |
| 1 | tsp | salt |
| 1/2 | tsp | pepper |
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In a small saucepan bring marinade ingredients to a boil, cool, and pour over bean mixture.
Marinate in refrigerator. Serve with Frito scoops, corn tortilla chips, or black bean chips.
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