Texas Caviar

Here is the recipe for the bean dip that was shared at our recent gathering.

See you next semester! Diana

Marinade:

3/4 cup cider vinegar

1/2 cup vegetable oil

1 cup white sugar

Salt and pepper to taste

Combine all of the ingredients in a pan. Over medium heat, bring it to a boil, stirring occasionally. Set the mixture aside to cool completely. I do this part in the microwave - just get the liquids hot enough to completely dissolve the sugar.

1 can black beans

1 can black-eyed peas

1 can kidney beans

1 can pinto beans

1 can chickpeas

1-2 cans white corn

1 green pepper, chopped

1 red pepper, chopped

Chopped celery, if desired

Jalapenos, to taste

Drain and rinse all of the beans and corn before pouring them into a large bowl. Combine all of the ingredients in a large bowl. When the marinade is completely cooled, pour it over the bean mixture. Refrigerate over night and refrigerate any leftovers. Drain off the marinade and serve with your favorite chips. It is better if you let it sit for a day before you eat it.