Texas Caviar Recipe

Name: Texas Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black-eyed peas; 1 (15 ounce) can black beans; 1 (15 ounce) can white corn; 1 (12 ounce) jar roasted red peppers; 1 -2 jalapeno (fresh or canned); 1 sweet onion; 1 green pepper; 1 cup celery; 1 cup sugar; 1 teaspoon water; ½ teaspoon black pepper; ¾ cup apple cider vinegar

Servings: persons

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans
1 (15 ounce) can white corn
1 (12 ounce) jar roasted red peppers
1 -2 jalapeno (fresh or canned)
1 sweet onion
1 green pepper
1 cup celery
1 cup sugar
1 teaspoon water
½ teaspoon black pepper
¾ cup apple cider vinegar

1
Mix sugar, water, pepper and vinegar in pot.
2
Bring to a boil.
3
Simmer until the sugar has dissolved.
4
Set aside to cool.
5
Drain and rinse canned vegetables.
6
Chop fresh vegetables.
7
Mix all vegetables together and top with cooled liquid.
8
Refrigerate overnight.
9
Serve with Tostito Scoops or other tortilla chip.
10
Will keep up to 8 weeks in the refrigerator.
11
.
12
.
13
yeah right, it will be eaten the first day!
14
You can substitute splenda for sugar.
15
You can add or leave out any of your favorite or least favorite vegetables, it's all up to you!
16
ENJOY!

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can black-eyed peas, 1 (15 ounce) can black beans, 1 (15 ounce) can white corn, 1 (12 ounce) jar roasted red peppers, and more.

Yes, Texas Caviar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Texas Caviar

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