Texas Caviar (Salsa) 2 Recipe

  • Marinade
  • 3/4 cup Oil
  • 1/2 cup sugar
  • 1/2 cup vinegar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1 can black beans
  • 1 can black-eyed peas
  • 2 cans -11 ounce shoepeg corn
  • 1 cup red pepper , diced
  • 1 cup green pepper, diced
  • 1 cup red onion, diced
  • 1 cup celery, diced
Boil the marinade ingredients until the sugar dissolves, then let cool to room temperature. Rinse and drain the black beans, black-eyed peas and shoepeg corn. Finely dice the peppers, onion, and celery. Mix all ingredients including marinade. Chill for 24 hours. Drain liquid before serving.
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