Texas Caviar via St. Louis

txsvdbestMy 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.



  • 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.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

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