The Best Texas Caviar Recipe
1 can (15 ounce) pinto beans ,rinsed and drained
1 can (11 ounce) white shoepeg corn ,drained
1 cup diced sweet onion
1 can (15 ounce) black-eyed peas ,rinsed and drained
1 cup diced celery
1 cup diced green bell pepper
For the Vinaigrette
1 teaspoon salt
3/4 cup cider vinegar
1/2 cup vegetable oil
1/2 teaspoon pepper
1 teaspoon water
1 cup granulated sugar
Add the sauce ingredients to pot and bring to a boil. Remove from heat and let cool.
In a large bowl, combine pinto beans, black-eyed peas, corn, onion, celery, and bell pepper. Pour cooled vinaigrette over the mixture and gently toss to coat.
Serve as a salad, side dish, or even a dip.