Last night I made Texas Caviar. It is honestly one of my favorite foods (and no, it isn’t real caviar) and since I have the best recipe ever for it, I have decided to share it all with you!
via Google Images
1 15 oz can black beans
1 15 oz can pinto beans
1 15 oz can garbanzo beans
2 15 oz cans blackeyed peas
1 11 oz can shoepeg corn – not drained
1 11 oz can mecixan corn – not drained
Peppers (I used four … one green, one yellow and two red, but you can use whatever you want)
1 ½ t salt
½ t pepper
1 ½ T water
¾ C salad oil
1 C sugar
1 C cider vinegar
Cooked chicken (can omit)
Salsa
Drain and rinse all beans, place in large bowl with corn and add pepper and onion, add cooked chicken and salsa. Set aside.
Bring remaining ingredients to a full boin in a 2 qt pan, let cool.
Pour over mixture, stir gently, cover and refrigerate. Let set for 24 hours (Here is the hard part … I never really last 24 hours without trying some. It is just so good!)
I’ll warn you now, this serves a lot! When I mix everything together I use a 6 quart bowl. But because of the vinegar, it keeps well in the refrigerator!
You can serve it as a salad, dip, or over chicken or other meat. Let me know if you try this!
I’m a snarky, cheap wine drinking, football loving girl, relocated to
Mississippi, working towards my PhD in School Psych while learning about life in the South and trying to not rip my hair out over the dating scene. 
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oh that looks really good! I’ll have to keep it in mind the next time someone asks for salsa/taco dip. Ben doesn’t eat beans at all, though, which is a bummer. (He doesn’t eat anything that’s tasty lol)
Adding your recipe to stumbleupon!
this look especially yummy. i’ll probably be having it this week sometime and will let you know how it goes. thanks for sharing!
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