Texas Caviar
Served as a dip with your favorite tortilla chips, this makes a tasty way to get your veggies.
Ingredients
For the dip....
- 1 can black eyed peas drained
- 1 can pinto beans drained
- 1 can black beans rinsed and drained
- 1 can Great Northern beans drained
- 1 can whole kernel corn drained (I'll use our locally frozen organic corn that I know isn't from a genetically modified crop. Even better is if you grill it first then cut it off the cob, yum!)
- 1/2 of 4 ounce jar pimento chopped & drained (I've never used pimentos and will probably substitute fresh red peppers for these.)
- 1 cup celery chopped small
- 1 cup green pepper chopped small
- Jalapeno peppers – however many to your taste chopped (or recipe says you can use 12 oz. jar of sliced jalapenos.)
- 1/4-1 cup onion chopped
Marinade for the dip...
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 Tablespoon water
- 3/4 cup raw apple cider vinegar
- 1/2 cup olive oil If you use the darker/extra virgin olive oil, it can have a strong taste, so sometimes I'll use half expeller pressed sesame oil.
- 1/2 cup sugar the more natural the sugar, the better: organic cane sugar, sucanat, Rapadura
Instructions
- Combine all ingredients. Prepare dressing by combining in pan and bringing to a boil. Pour over your beans and veggies, and marinate in refrigerator for 6-8 hours. It says to drain before serving, but Doug didn't drain it and it was good with the juice still in there. Serve as a dip with organic tortilla chips.