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Zesty Mexican Caviar Recipe

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From Bohemiam caviar to Texas caviar, this salsa-like appetizer is loved by everyone across the world. Bring it to your next gathering and watch it disappear.
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Ingredients
  • 1 can shoepeg corn, drained
  • 1 can yellow & white corn, drained
  • 1 can pinto beans, drained
  • 1 can blackeye peas, drained
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped (small)
  • 1 cup celery, chopped
  • 1/4 cup cilantro, chopped (optional)
  • DRESSING:
  • 3/4 cup apple vinegar
  • 1 tablespoon water
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup sugar
Directions
PREP
10 mins
COOK
1 min
READY IN
15 mins
Mix drained corns, beans and vegetables together in large bowl; set aside.

Mix dressing ingredients in small pan and boil. Let cool and put in bean mixture.

NOTE: Caviar is best if you make the night before serving. Keeps well in refrigerator for a long time.

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