• HRHS Texas Caviar
    1/2 tsp salt
    1/4 tsp black pepper
    1/4 cup + 2 Tbsp vinegar
    1/2 cup granulated sugar
    2 Tbsp vegetable oil
    1 1/2 tsp lime juice
    In a pot, stir constantly until sugar is dissolved and mixture is at a full boil.  Set aside to cool.
    In a separate bowl combine:
    1/2 can pinto beans, rinsed and drained
    1/2 can whole kernel corn, rinsed and drained
    1/2 can black-eyed peas, rinsed and drained
    1/4 red bell pepper, JULIENNED  then BRUNOISED
    1/4 green bell pepper, JULIENNED then BRUNOISED
    1 stalk celery, finely CHOPPED
    1/8 red onion, finely CHOPPED
    1 Tbsp cilantro, CHOPPED
    Mix cooled liquid into beans and veggies.  Refrigerate overnight.  Drain off excess liquid when serving.
Last Modified on December 13, 2016