My daughter-in-law in St. Louis enjoys cooking and loves to try new recipes. She passed this one on, which was also new to me. It makes a delicious snack and has also served as a light lunch a few times. The only changes I made to her recipe were to reduce the olive oil and to add cilantro.
TEXAS CAVIAR
Marinade
- 1/2 cup cider vinegar
- 1/2 cup granulated sugar
- 1/2 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
Place vinegar and sugar in a small saucepan over medium heat. Heat until sugar is dissolved. Remove from heat, add oil, salt/pepper. Set aside to cool.
Fresh Vegetables (Chop all about the size of a corn kernel)
- 1/2 red bell pepper
- 1 medium onion
- 1 Tblsp. jalapeno*
- 2 Tblsp. fresh cilantro leaves
*I used New Canaan Farms’ Sweet & Hot Jalapeno
Canned Ingredients (Drain and rinse)
- One 15 oz. can pinto beans
- One 15 oz. can black beans
- One 11-15 oz. can whole kernel corn
Mix all of the canned ingredients in a large bowl. Add the chopped vegetables and the cooled marinade.
Cover and refrigerate for at least 2 hours and up to 24 hours.
My family likes to use Tostido scoop corn chips with this caviar.
This looks like a winner! I’ve made 3-bean salads, but this knocks those out of the ball park!