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 Jalape�o
1/2 cup� � � � � � � � � � � �Red Onion, finely chopped
1/2 cup� � � � � � � � � � � �Tomato and Cucumber chopped
1 pc� � � � � � � � � � � � � � �Green Pepper, finely chopped
1 pc� � � � � � � � � � � � � � �Red Pepper, finely chopped
3/4 cup� � � � � � � � � � � � Apple Cider Vinegar
1/2 cup� � � � � � � � � � � � Vegetable Oil
1 tbsp� � � � � � � � � � � � � Water
1/2 cup� � � � � � � � � � � � Sugar
1 tsp� � � � � � � � � � � � � � Salt
1 tsp� � � � � � � � � � � � � � Pepper
Method
- 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 jalape�o, red onion and chopped peppers,tomato,cucumber 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.
