Texas Caviar Bean Dip
Course
Appetizer
Servings
Prep Time
5
cups
10
minutes
Cook Time
Passive Time
5
minutes
8
hours
Servings
Prep Time
5
cups
10
minutes
Cook Time
Passive Time
5
minutes
8
hours
Ingredients
Beans and such
1
15.5 oz can
black beans
1
15.5 oz can
black-eyed peas
1
11 oz can
shoepeg corn
1
4 oz jar
pimentos
1/2
12 oz jar
jalapenos
1
medium
sweet onion
about 1-1/2 cups diced
3
stalks
celery
about 1 cup diced
Dressing
1
cup
olive oil
1/2
cup
apple cider vinegar
1
cup
sugar
Instructions
Drain and rinse all canned and jarred ingredients. Use kitchen scissors to snip pimentos and jalapenos in to smaller pieces.
On the stove, heat oil, vinegar and sugar over medium heat until the sugar melts. Stir ocassionally.
Add all the ingredients to a leak-proof container. Shake to mix.
Refrigerate ingredients for 6-8 hours or overnight.
Drain well before serving.
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