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Texas Caviar

Nancy Shepherd

Ingredients

  • 3/4 cup apple cider vinegar

  • 1/2 cup vegetable oil

  • 1 tablespoon water

  • 1/2 cup sugar

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground pepper

  • One 15-ounce can black-eyed peas, rinsed and drained

  • One 15-ounce can black beans, rinsed and drained

  • One 15-ounce can corn, drained

  • 1/2 cup finely chopped red onion

  • 1 green bell pepper, finely chopped

  • 1 red bell pepper, finely chopped

  • 1/4 cup finely diced jalapeno (remove seeds for less heat)

  • Tortilla chips, for serving

Instructions

  1. Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.

  2. Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.

  3. Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

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