Servings 8 servings
Ingredients
- 1 (15-oz.) can black-eyed peas
- 1 (15-oz.) can black beans
- 1 (15-oz.) can corn, drained
- 1/4 cup small diced jalapeño
- 1/2 cup red onion, finely chopped
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 3/4 cup apple cider vinegar
- 1/2 cup vegetable oil
- 1 Tablespoon water
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Drain and rinse the black-eyed peas and black beans and combine them in a large bowl with the drained corn.
- In a medium saucepan set over medium-low heat, whisk together the apple cider vinegar, vegetable oil, water, sugar, salt and pepper. Simmer the mixture for 3 minutes then remove it from the heat.
- Add the jalapeño, red onion and chopped peppers to the bowl of vegetables then pour in the dressing and stir until well-combined.
- Serve the Texas Caviar immediately or cover it with plastic wrap and refrigerate it for up to 24 hours before serving.
Notes
- Not a fan of vegetable oil? Swap in your favorite oil instead!
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. The longer it marinates, the better the flavor will be.
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