Disclaimer: I didn't name this recipe, I got it from a co-worker. It's an awesome tortilla chip dip that's healthy! Great for gamedays!
Texas Caviar
Ingrediants
pinto beans - 1 can - drained and rinsed
black-eyed peas - 1 can - drained & rinsed
shoe-peg corn - 1 can as is
Japalano pepper - 1 cup chopped fine
small jar pimentos - as is
green bell pepper - 1 cup - chopped fine
green onion - 1 cup - chopped fine
celery - 1 cup - chopped fine
Bananna pepper - 1 cup - chopped fine
roasted bell pepper - 1 cup - chopped fine
Brine - bring following to boil for 1 minute.
apple cider vineger - 1/2 cup
canola oil - 1 cup
sugar - 1/2 cup
salt - 1/2 teaspoon
pepper - 1/4 teaspoon
Let brine cool down, add other ingrediants and put in fridge for minimum of 12 hours. I prefer at least 24 hrs and I add more corn than the recipe calls. Just before serving, remove most of the brine. I like to keep a little left so it doesn't dry out. Serve with corn or tortilla chips.
Enjoy!
Texas Caviar
Ingrediants
pinto beans - 1 can - drained and rinsed
black-eyed peas - 1 can - drained & rinsed
shoe-peg corn - 1 can as is
Japalano pepper - 1 cup chopped fine
small jar pimentos - as is
green bell pepper - 1 cup - chopped fine
green onion - 1 cup - chopped fine
celery - 1 cup - chopped fine
Bananna pepper - 1 cup - chopped fine
roasted bell pepper - 1 cup - chopped fine
Brine - bring following to boil for 1 minute.
apple cider vineger - 1/2 cup
canola oil - 1 cup
sugar - 1/2 cup
salt - 1/2 teaspoon
pepper - 1/4 teaspoon
Let brine cool down, add other ingrediants and put in fridge for minimum of 12 hours. I prefer at least 24 hrs and I add more corn than the recipe calls. Just before serving, remove most of the brine. I like to keep a little left so it doesn't dry out. Serve with corn or tortilla chips.
Enjoy!
