Texas Caviar With Vinegar Sugar- this is my GO TO dish when I have to bring something to a party. I just made it for a party this week and have often found it’s one of the few dishes that also works with everyone’s allergies.
I want to make sure you see that this needs atleast 24 hours to marinate. And honestly, the longer it sits the better it is. I have often found that if the chips are not near the bowl people will just eat it with a fork/spoon and plate. So if you want to skip the chips you can- although I love the salty taste added to it.
Ingredients
15 oz can Garbanzo Beans
15 oz cans Black Beans
15 oz can Black Eyed Peas (my local store had them in cans but if you can’t find them just be sure to soak overnight the ones in the bag)
2-11 oz cans White Shoepeg Corn
1 cup Green and Red Peppers chopped
1 cup celery chopped
1 medium Sweet Onion chopped
To Make The Dressing
3/4 cup Apple Cider Vinegar
1/2 cup Vegetable Oil
3/4 cup Sugar
2 tablespoons water
1/2 teaspoon each- salt and pepper
Directions
– Combine all ingredients on the top list. You will need a good sized bowl.
– Using a small pot, mix together the ingredients for the dressing and bring to a boil, stirring occasionally.
– Combine dressing with ingredients in bowl.
– Mix well.
– Allow to marinate 24 hours.
– Serve with chips and enjoy!
Like this? Check out the recipe for a Chicken Hummus Wrap!
- 15 oz can Garbanzo Beans
- 15 oz cans Black Beans
- 15 oz can Black Eyed Peas (my local store had them in cans but if you can’t find them just be sure to soak overnight the ones in the bag)
- 2-11 oz cans White Shoepeg Corn
- 1 cup Green and Red Peppers chopped
- 1 cup celery chopped
- 1 medium Sweet Onion chopped
- Combine all ingredients on the top list. You will need a good sized bowl.
- Using a small pot, mix together the ingredients for the dressing and bring to a boil, stirring occasionally.
- Combine dressing with ingredients in bowl.
- Mix well.
- Allow to marinate 24 hours.
- Serve with chips and enjoy!
