Texas Caviar

If you are in need of a great appetizer to bring for Labor Day, this is your dish.  We love it on NYE too – especially with the Black Eyed Peas which are a traditional NYE food! 

Texas Caviar – Adapted from my little sister

Ingredients

• 1/8 C olive oil
• 3/8 C apple cider vinegar
• heaping 1/3 C sugar
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 2 cans black eyed peas
• 1 small can white shoe peg corn
• 1 can pinto beans
• 1 can black beans
• 1 purple onion (or equivalent in minced onion)

Directions

In a saucepan, combine 1/8 C olive oil, 3/8 C apple cider vinegar, heaping 1/3 C sugar, 1/8 tsps. salt & pepper.  

Bring to a boil, stirring constantly.  When sugar is all dissolved and mixture has boiled, remove from the heat.

Meanwhile, rinse and drain all the beans and corn. 

Place the beans and corn mixture into a large bowl. 

Then, add the chopped purple onion, or the minced onion flakes.  Either one works, just depends on preference. 

Stir to combine. 

Carefully pour the apple cider vinegar mixture over the top of the bean-filled bowl. 

Stir well.

Cover and refrigerate at least 2 hours before serving; alternatively, make it the day before and let it sit overnight in the fridge. 

Before serving, give the caviar a few stirs.  Then, serve with tortilla chips, pita chips, or homemade crackers.  Scoop-like chips tend to work the best!  

Linked to: Ingredient Spotlight: Onions, Full Plate Thursday, Diptacular, URS