Tuesday, May 28, 2013

Texas caviar

This post is all thanks to my BFF's mother Paula!  Paula B, not to be confused with Paula D. Contrary to Paula D's dishes, this dish fits my definition of healthy. 
It's kind of like a new take on pico de gallo with so many beans and veggies that you can almost make a full balanced meal out of it! I ate it with Tostitos baked scoop chips, which provide the perfect way to get all the flavors of this awesome mixture in one simple bite!
3/4 C red wine vinegar
1/2 C vegetable oil
2/3 C sugar
1 T water
1 tsp. pepper
2 cans white corn
2 (15-ounce) can black-eyed peas, drained and rinsed
2 cans black beans (drained and rinsed)
1 red bell pepper, seeded, white pith removed, and cut into small dice
1 yellow pepper
1 orange pepper
1/2 cup chopped carrots
Chopped green chilies (1 small can)
4 gloves minced garlic
1 1/2 cup small dice white onion
1 1/2 C chopped celery
Fresh jalapeƱo pepper (if you like spicy)

1. Combine Brine ingredients in small saucepan, then cool.
2. All canned food is rinsed and drained You can marinate first three with brine overnight if you want them to really soak up the wonderful vinegar-y flavor.
3. This recipe makes a lot, so if you aren't serving an army (or a very hungry Jen), you may want to half it.

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