Texas Caviar
This Texas caviar recipe is a healthy and colorful main or side dish.
Servings: 4
Equipment
- can opener
Ingredients
- ¾ cup apple cider vinegar
- ½ cup vegetable oil or canola oil
- 1 cup sugar
- 1 can pinto beans
- 1 can black eyed peas
- 1 can sweet white corn
- 1 cup celery finely chopped
- 1 cup green bell pepper finely chopped
- 1 small onion diced
- ½ teaspoon ground black or white pepper
Instructions
- Combine the oil, apple cider vinegar, and sugar in a medium saucepan. Over medium heat, bring to a simmer. Cook for approximately 1-2 minutes or until the sugar is dissolved. Remove from the heat. Allow to cool to room temperature.
- Add the cans black-eyed peas, pinto beans, and corn into a strainer to drain. Rinse with cool water.
- Combine the washed pinto beans, black eyes peas, and corn with the celery, bell pepper, and onion in a large mixing bowl. Add the pepper and stir well.
- Pour the vinegar marinade over the vegetable and bean mixture. Stir well.
- Cover with plastic wrap and refrigerate for 1 hour before serving.
Notes
Texas caviar will keep in the refrigerator for up to 5 days.
Nutrition
Calories: 465kcal | Carbohydrates: 55g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Sodium: 25mg | Potassium: 206mg | Fiber: 2g | Sugar: 52g | Vitamin A: 252IU | Vitamin C: 33mg | Calcium: 24mg | Iron: 0.4mg