Texas Caviar

I love to get recipes from friends because that usually means that they are time-tested and loved!  I first had this dip at my friend Alecia's house.  She served it with quesadillas and I could not stop eating the Texas Caviar.  I knew I had to have the recipe!  I made this dip as my contribution to a family potluck when we were camping earlier this summer.  It was a huge hit, as most people had not had it before.

The sugar and apple cider vinegar add a sweetness that is completely unexpected from a bowl full of vegetables.  I found myself eating this dip for a snack, side dish, and as a meal itself!  Yes, it is just that good.  With football season starting up, this is a great dip for tailgating.  The dip makes enough to feed a large crowd, and if you're lucky you'll have enough leftover that you can enjoy the leftovers for lunch like I did!


Texas Caviar

1 (10 ounce) bag frozen sweet corn
1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1/2 colored pepper, diced,
1 cup chopped celery
1 cup chopped green onion
1 cup chopped white onion
1 cup apple cider vinegar
1 cup sugar
1 cup vegetable oil

1.  In a large bowl, mix together the corn, beans, peas, pepper, celery, green onions, and white onions.  Set aside.

2.  Pour vinegar, sugar, and oil in a medium saucepan and bring it to a boil.  As soon as it boils, remove from heat and let it cool.

3.  Pour cooled dressing over the vegetables.

4.  Cover and refrigerate overnight.

5.  Drain excess dressing before serving.

Serve with tortilla chips.

Recipe from my friend, Alecia