Texas Caviar with Corn
To download a Spanish translation of this recipe click here.
Servings: 22
Calories: 141kcal
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Ingredients
- ½ cup sugar or Splenda
- ¼ cup oil
- 1 cup vinegar
- 1 15.5-ounce can pinto beans
- 1 15.5-ounce can black beans
- 1 15.5-ounce can navy beans
- 1 15.5-ounce can black eye peas
- 1 11-ounce can Shoepeg corn
- 1 5.75-ounce can black olives sliced
- ½ cup green olives sliced
- 1 4-ounce can diced green chilies
- 3 stalks celery
- 2 pickled jalapeno peppers
- black pepper
- baked “Scoop” tortilla corn chips
Instructions
- Dressing: Combine sugar, ¼ cup oil and vinegar in a medium saucepan. Bring to a boil.
- Pour into a 3 or 4 cup refrigerator container and chill.
- Caviar: Drain and rinse 4 cans of beans and peg corn. Pour into a large bowl.
- Slice the black and green olives. Finely chop celery and jalapeno peppers.
- Add olives, celery, peppers, chilies and dressing to the beans and corn. Stir to combine.
- Season with black pepper. Taste and adjust seasoning if desired. Chill.
- Serve with baked scoop corn chips. Cover and refrigerate leftovers.
Nutrition
Calories: 141kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Sodium: 495mg | Potassium: 166mg | Fiber: 5g | Calcium: 42mg