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Texas Caviar

From the kitchens of Angie Webster and Sarah Anderson

Mix up:
1 red pepper (chopped)
1 green pepper (chopped)
1 cup green onions (chopped)
1 cup celery (chopped)
2 cans shoepeg corn
2 cans black-eyed peas
1 can pinto beans

Boil these syrup ingredients, chill, pour over veggie mixture:
1/2 cup sugar
1/2 cup oil
1/2 cup cider vinegar

Chill mixture for 6-8 hours or overnight before serving.
Serve with Fritos “Scoopers”

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