I was blessed this weekend to have my whole side of the family in town. We came together for our family Christmas! Hubby was amazing and ended up un-winterizing the camper so there would be enough places for all the adults to sleep. Thanks Hubby, it really means a lot to me!
So we all brought appetizers to share. I actually had no idea what I was going to make until my beautiful cousin asked me to share this recipe. So that made up my mind quickly, Thanks babe! This appetizer is one that I feel like works any time of year. It is like a salsa. It’s called Texas Caviar, and my family loves it.
This is a make ahead appetizer that is served with tortilla chips. Really easy, make ahead, makes a lot, saves well too! Make ahead this time of year for me is always a bonus! So you start by making the marinade apple cider vinegar, sugar, water, salt, and pepper.
Then while that is cooling you open, drain and rinse 1 can each of white corn, black-eyed peas, and black beans.
Next up is chopping onion, celery, red pepper, yellow pepper, and orange pepper. Now if you Family likes heat add 1 jalapeños, I NEVER add this. I prefer it without the jalapeño.
Once marinade is cool put everything together in a bowl, cover with plastic wrap and allow to marinade in the refrigerator at least over night.
3/4 Cup Apple Cider Vinegar
1 Cup Sugar
1 TBSP water
1/2 tsp Salt
1/2 tsp Pepper
1 Can White Corn
1 Can Black-eyed Peas
1 Can Black Beans
1 Cup Celery
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Jalapeno (OPTIONAL)
Bring to a Boil the Apple Cider Vinegar, Sugar, Water, Salt and Pepper. Turn off heat and allow to cool completely.
Drain and Rinse Corn, Black-eyed Peas and Black Beans.
Chop Onion, Celery, Bell Peppers, and jalapeno if using.
Combine all in a large bowl, cover and refrigerate at least overnight, if not 24 hours.
Serve with tortilla chips and ENJOY!!!