Shelby’s Texas Caviar

(from vikkimwp’s recipe box)

wonderful appetizer

Source: Susan McDole

Categories: appetizer, beans, salads

Ingredients

  • 15 oz. can of white corn, drained
  • 15 oz. can of black beans, drained
  • 15 oz. can pinto beans, drained
  • 1 jar of chopped pimentos, drained
  • 1 cup celery, finely chopped
  • 1 green pepper, finely chopped
  • 1 red onion, finely chopped
  • 1/2 tsp. pepper
  • 1/2 cup olive oil
  • 1 Tbsp. water
  • 1 cup sugar
  • 1 tsp. salt
  • 1/2 cup red wine vinegar

Directions

  1. Rinse and combine the corn, black beans, pinto beans, black-eyed peas, pimentos, celery, green pepper and onion. Set aside. Place the following ingredients in a saucepan, pepper, olive oil, water, sugar, salt and red wine vinegar. Bring to a boil stirring often to prevent sugar from burning. Let cool. Pour over bean and pea combination. Tastes best if left to marinate in refrigerator over night.

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