Wednesday, April 22, 2009

Texas Caviar

This is a yummy bean dip! Via my Grandma via my Uncle Bill. I made it for Easter weekend and it was very good. I cut back on the sugar and it was still good. Excuse the cloudy pic taken from my phone.

Texas Caviar

1 can pinto beans

1 can black beans (or black eyed peas)

Drain and rinse beans

2 11 oz cans shoepeg corn (or 1 can of white corn)

1 cup green pepper

1 cup diced celery

1 cup onion

Boil over medium heat and cool

¾ cup oil

½ cup cider vinegar

½ cup sugar

½ tsp. salt

¼ tsp. pepper

Marinate overnight: drain and serve with corn chips.

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