Hospitality, Food & Wine, Monthly (35)Ingredients
1 (15-oz.) can Black-Eyed Peas
1 (15-oz.) can Black Beans
1 (15-oz.) can Corn, drained
1/4 cup Small Diced Jalapeño
1/2 cup Red Onion, finely chopped
1/2 cup Tomato and Cucumber chopped
1 pc Green Pepper, finely chopped
1 pc Red Pepper, finely chopped
3/4 cup Apple Cider Vinegar
1/2 cup Vegetable Oil
1 tbsp Water
1/2 cup Sugar
1 tsp Salt
1 tsp Pepper
Method
● Drain and rinse the black-eyed peas and black beans and combine them
in a large bowl with the drained corn.
● In a medium saucepan set over medium-low heat, whisk together the
apple cider vinegar, vegetable oil, water, sugar, salt and pepper.
● Simmer the mixture for 3 minutes then remove it from the heat.
● Add the jalapeño, red onion and chopped peppers,tomato,cucumber
to the bowl of vegetables then pour in the dressing and stir until well
combined.
● Serve the Texas Caviar immediately or cover it with plastic wrap and
refrigerate it for up to 24 hours before serving.
Recipes
Recipe Courtesy
Afroza Naznin Shumi
BangladeshTexas Caviar