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Texas Caviar
This marinated salad is a summertime favorite. |
Prep: 30 minutes
Refrigerate: Overnight
Servings: Serves 6-10
| 2 |
cans (16 ounces) black eyed peas or black beans |
| 2 |
cans (16 ounces) whole kernel white corn |
| 1 |
red bell pepper, chopped |
| 1 |
yellow bell pepper, chopped |
| 1 |
green bell pepper, chopped |
| 6 |
tomatillos (optional) |
| 1 |
large purple onion,
chopped |
| 6 |
jalapenos, seeded and
chopped |
| 6 |
Roma tomatoes |
| 1 |
large clove garlic, crushed |
| 3 |
tsp. salt |
| 2 |
tsp. pepper |
| 1 |
Tbsp. Tabasco sauce |
| 1/2 |
cup red wine vinegar |
| 1/2 |
cup vegetable oil |
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Drain and rinse beans and corn. Combine in a large bowl with chopped peppers, onions, tomatillos and tomatoes. |
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Mix oil, vinegar, Tabasco, salt and pepper. Pour over salad and stir gently to coat. |
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Refrigerate for several hours to overnight before serving. |
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