It takes a little time to prepare, as there is quite a bit of chopping, slicing and dicing. The results are worth the time however, as this makes about two quarts and keeps well in the refrigerator for a couple of weeks and the flavor gets better as it ages. I like to put it in jars and give as gifts, along with a bag of Scoops or other large chips.

Texas Caviar

1 Can Black Beans 1 Cup Diced Celery

1 Can White Corn or Mexican Corn 1 Green Pepper, Chopped

1 Can Black Eyed Peas

1 Sweet Red Pepper, Chopped

1 Can Garbanzo Beans

1/2 Red Onion, Chopped

1 Can Pinto Beans 1 Can Chopped Jalapeno Pepper

1 Can Black Olives, sliced

Drain and rinse all beans

and add vegetables in large bowl.

Bring the following to a boil and pour

over the bean mixture.

1 Cup Sugar 1 Teaspoon Salt

3/4 Cup White Vinegar 1/2 Teaspoon Pepper

1/2 Cup Oil

1 Tablespoon Water

Cover and refrigerate for a few hours to blend

flavors. I usually put it in a bowl that seals and

turn it upside down and then right side up for a

few turns. Serve with Scoops.

Questions or comments:

marlisz@aol.com