My recipe for Texas Caviar...took quite a few tries over the years to get it just right...
enjoy!
Reb’s Minnesota Caviar1 can black eyed peas, rinsed & drained
1 can black beans, rinsed & drained
½ can (or small can) shoepeg corn, drained
1 large green pepper, chopped
1 large red pepper, chopped
1 large purple onion, chopped
1 Jalapeno, seeded and chopped
1 10 oz can of Rotel Tomatoes with Chiles, drained
Combine all veggies in a large bowl, pour ½ to ¾ cup of light oil over veggies.
(Canola, Wesson, etc)
Vinegar mix:
½ cup red wine vinegar
½ cup of white vinegar
½ cup sugar, mix and heat until sugar is completely dissolved. Let cool to room temp.
Add to vinegar mix:
½ tsp Chipotle chile powder
1 tsp salt ¾ tsp cumin
½ tsp cilantro
½ tsp garlic powder
½ tsp fresh cracked black pepper
1 tsp green tabasco sauce
Pour Vinegar mix over veggies, stir, and refrigerate at least 6-8 hours.
Garnish witth chopped Cilantro; serve with Tostitos scoops.