Texas Caviar


3/4  C olive oil
1/2  C cider vinegar (I actually use 3/4 cup, I like more of a tang)
1/2  C sugar (I actually use 3/4 cup of this too, again, more of a tang)
1/2  t. salt (can add more if it needs it when you’re done)
1/4  t. pepper

Boil to dissolve sugar, salt, and pepper, then cool

1  chopped green onion
1  chopped  green pepper
3-4 chopped stalks of celery
1  small jar pimento, drained (find near the olives – can omit, it’s only in there for the color)
1  small jar or fresh chopped jalenpeno peppers
1/2  t. salt
1/4  t. pepper
1 can Pinto beans, rinsed and drained
1 can Shoepeg corn, rinsed and drained
1 can black eyed peas, rinsed and drained

Combine all ingredients with dressing in large bowl, refrigerate minimum 4 hours.
Drain ingredients before serving, or serve with slotted spoon. Serve with Tostidos scoops.
Keeps well in refrigerator for several days.

Leftover can be used with scrambled eggs or chicken.
Our friend Brooke made this recipe for us at a potluck and we could not stop eating it or talking about it. It was so good!

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