Texas Caviar


Submitted By: Jeanna Bush

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons water
  • 1 cup sugar
  • 3/4 cup vinegar
  • 1/4 cup vegetable oil
  • 1 can pinto beans, drained
  • 1 can black-eyed peas, drained
  • 1 can whole-kernel white corn, drained
  • 1 small jar chopped pimientos
  • 1 can garbanzo beans, drained (optional)
  • 1 cup chopped celery
  • 1 cup finely chopped green pepper
  • 1/2 cup finely chopped onion

    • Instructions


    In a saucepan, combine first six ingredients; bring to a boil. Combine remaining ingredients in a large bowl. Pour heated mixture over vegetables; combine. Refrigerate for 24 hours. Drain and serve.