Recipe: Texas Caviar

Guest Post by: Andi S.


Today’s delicious recipe is…drum roll please……Texas Caviar! It is the perfect light and refreshing chip dip for a hot summer day – sweet and sassy. Great for a side dish or even an appetizer! The recipe makes so much for very little cost. It is the easiest, cheapest, and most delicious side! You can’t beat that.


Here is that abundant Texas Caviar recipe:

2 cups celery

1 onion (I use 1/2 white onion)

1 drained can shoepeg corn

1 drained can pinto beans

1 drained can black eyed peas

1 drained can black beans

1 small jar pimentos

Lay’s Fritos Scoops

Mix all of the canned beans, corn, and pimentos in a large bowl.

Dice the celery and white onion and throw it into the mix.

Mix everything well.

Boil and stir: 3/4 cup sugar and 3/4 cup white vinegar until sugar is dissolved. Let it cool completely.  Add 1/2 cup veggie oil. Now pour this over all the veggie/bean mix and stir well!

It’s best if it’s refrigerated for 24 hours before serving.

Bon appetite!

 Andi is an avid reader, tea drinker, and adventurer. She hopes to someday see Sequoia trees in California and a Wimbledon match on a beautiful June afternoon. She recently graduated from Creighton University and will continue to pursue God’s will for her life.

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