Texas Caviar (JS modified family recipe)

Ingredients:

1 can black-eyed peas-drained

1 can black beans-drained

1 can pinto beans-drained

1 can red beans - drained

1 can shoe peg corn-drained

1 red onion-chopped

1-cup celery-chopped fine

1 each: green, red & yellow peppers – chopped fine

Dressing:

¾ cup cider vinegar

1/3 cup reserved liquid from the canned beans and corn

¼ cup red wine vinegar

5 cloves minced garlic

1 lime - zested and then squeezed

2 tsp maple syrup (to cut the acidity)

2 Tbls fresh ground cumin

Fresh ground black pepper to taste

Tabasco to taste

Directions:

Drain all the canned ingredients reserving all the liquid and add to a large mixing bowl. We will be using a 1/3 of a cup. The rest can be stored in the fridge for use in other recipes.

Chop the peppers, celery and red onion and then adding into mixing bowl.

Make the dressing buy combining all dressing ingredients. Then pour dressing over veggies, mixing well and marinate at least 24hrs in the fridge. It’s always better the longer it marinates.

Serving ideas:

App: Serve with baked corn chips as an appetizer

Salad: Top your favorite greens - no need for dressing

Meals: Use as a topping for baked potatoes, your favorite grains (we use it on quinoa, farrow, barely, oats (1/2 the water), etc.)