Texas Caviar Recipe

We’ve just passed the first day of summer and July 4th is almost here.  As with most holiday weekends, many of us will be spending time with family and/or friends.

With that in mind, today’s recipe is a simple appetizer that’s easy to make and take to a picnic, potluck, holiday get-together, or anywhere else people are getting together and want to eat great food!

THE RECIPE

This fresh, zesty dish is full of flavor and so simple!  There are some that like it as a salad but most, like me, serve it with scoops as a great alternative to salsa.

INGREDIENTS

Dip:

• 2 cans blackeyed peas (*drained and rinsed)
• 2 cans pinto beans (drained and rinsed)
• 2 cans **shoepeg corn (drained and rinsed)
• 1 jar pimentos (drained) or red peppers, chopped
• 1 cup onion chopped fine
• 1/2 green pepper chopped fine
• Optional: 1 jalepeno pepper, chopped fine (I make mine without)

*Easiest to pour all of the beans and corn into a large strainer and rinse all at once.
**I use Butter Kernel Gold and White Corn, but any corn will work

Dressing:

• 3/4 cup cider vinegar
• 1 tsp salt
• 1 TBSP water
• 1/2 cup oil
• 1/2 cup sugar
• 1/2 tsp pepper

DIRECTIONS

Mix dip ingredients in large bowl and set aside.

Heat dressing ingredients in a small pan on stove – bring to a full boil.  Remove from heat and pour over dip.  Refrigerate for two hours before serving to allow the flavors to meld.

Serve and enjoy!