Texas Caviar

[Guest guest]

My MIL gave me this recipe a few weeks ago, & we had it for lunch Sunday. I

looked up the recipe on the internet and there are several different

versions, but the original seems to have been written by Helen Corbitt, who

worked for Neiman Marcus & whose bio is here:

http://en.wikipedia.org/wiki/Helen_Corbitt

It was so good!

 

We had it with chips and Ciabatta bread, but it is great as a relish on

veggie chili, on top of other cooked beans, as a topping for a burrito or in

taco shells. It is also good as salsa or on top of a salad or in a sandwich.

 

The neat thing about it is that you can use left-over beans or different

beans than the recipe calls for & it still comes out really tasty.

 

I have used a combination of pintos, black beans, black-eyed peas and/or

chili beans and it is always great no matter what. You could also use

left-over fresh corn, canned tomatoes instead of fresh, etc. Today I left

out the pimiento & added green peppers. I also cut back on the sugar, but am

including the original recipe so that anyone who makes it will have the

original starting point.

It is very versatile!

 

The other cool thing is that my kids love it and so it¹s a great way to get

them to eat good protein.

Enjoy!

deena

=^,,^=

 

 

Texas Caviar

 

Dressing:

1/2 tsp salt

1/2 tsp pepper

1 tbsp water

3/4 cup cider vinegar

1 cup sugar

1/4 cup canola oil

 

Bring all to a boil & set aside to cool

 

1 can Pinto beans, drained

1 can black-eyed peas, drained

1 can whole corn, drained

1 sm jar pimiento, drained

1 cup celery, finely chopped

1 small onion, finely chopped

1 cup green pepper, finely chopped

1 chopped tomato

 

Fresh cilantro, cumin, jalapeno, & garlic to taste.

 

Pour sauce over all and refrigerate 24 hours. Drain to serve, reserve

sauce. Return leftovers to sauce, will keep up to 2 months in fridge.