Monday, July 13, 2009

Texas Caviar

Salad Ingredients:

1 can pinto beans, rinsed and drained
1 can black-eye peas, rinsed and drained
1 can black beans, rinsed and drained
1 can white shoepeg corn, drained
1 cup chopped bell pepper, any color
1 cup chopped celery
1/2 cup chopped onion (red preferred)
2+ jalapenos, finely diced
1 small jar chopped pimiento - optional

Combine beans and veggies in a large bowl.

Dressing Ingredients:

1 cup salad oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Combine above dressing ingredients in small sauce pan. Bring to a boil, stirring often. Let cool. When cool, add to beans and veggies and stir. Let marinate a few hours to overnight. Drain well before serving.

Serve with Fritos Scoops or your favorite tortilla chips!

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