Family and friends time is upon us. The mass parade of potlucks and side dishes abound. I always have a few favorites that I fall back on, but every once in a while I find a new one that sounds too good to ignore. Texas Caviar is one of those side dishes. Don’t blame me, I didn’t name it, I just made it. Your friends will be amazed at the new tastes exploding on their tongues. You will be asked back next year. Of course you could be a bean lover and have had exposure to this dish prior, or be from somewhere in the south and this is a family tradition. But I just discovered this last summer, a bit behind the times. It has a nice tang that lends very well with salted tortilla chips.
Texas Caviar
Dressing: Boil together and set aside and cool
- ¾ C. Cider Vinegar
- ½ C. Sugar
- ½ C. Oil
- 1 tsp. Salt
- ½ tsp. Pepper
Drain and Rinse:
- 2 cans Shoepeg Corn
- 1 can Black Eyed Peas
- ½ to 1 can Pinto Beans or Black Beans
Add:
- ½ can Diced Jalapeños
- 1 sm. jar Diced Pimentos
- 1 sm. Red Onion, diced
- 1 C. Celery, chopped (optional)
- 1 C. Red, Yellow & Green Peppers (combined), chopped
Pour dressing over all the ingredients and refrigerate at least 2 hours or over night. Serve with your favorite corn chips or use as dressing with your favorite lettuce greens.
5 replies on “Texas Caviar”
That looks delicious.
I love this stuff! It’s a party staple, especially during the summer. It’s sooooo yummy. And it goes great with just about anything.
Confession: when I read the title, I thought this was going to be something along the lines of Rocky Mountain oysters. Thank God I was wrong!! This sounds delicious. :) My only question is about Shoepeg corn. What is that?
from what I can tell it is white corn, I just used canned corn or thawed frozen corn.
Oh ok! Thanks. :)