Texas Caviar with Corn

Ingredients

  • ½ cup granulated sugar
  • 1/2 cup canola oil
  • 1 cup white vinegar
  • 1 15-oz. can pinto beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can navy beans, drained and rinsed
  • 1 15-oz. can black eye peas, drained and rinsed
  • 1 11-oz. can Shoepeg corn
  • 1 5.75-oz. can black olives, sliced
  • ½ cup green olives, sliced
  • 1 4-oz. can diced green chilies
  • 3 stalks celery, diced
  • 2 pickled jalapeno peppers, minced
  • Black pepper
  • “Scoop” tortilla corn chips

Number of Servings : 24

Serving Size: ½ cup

Directions

  1. Dressing: Combine sugar, canola oil and vinegar in a medium saucepan. Bring to a boil. Pour into a 3 or 4 cup refrigerator container and chill.
  2. Caviar: Combine beans, corn, olives, celery and jalapeno peppers in a large bowl.
  3. Add chilled dressing and stir to combine. Season with black pepper. Taste and add more black pepper, if desired.
  4. Serve with scoop corn chips. Cover and refrigerate leftovers.