Bernadette’s Texas Caviar
July 19, 2010
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I don’t know the true origins of this dish as I’ve never researched it. Did it originate in Texas or is that just a name for a dish similar in other areas, but called something different in each region? I know I’ve had something similar when I was in Mexico, and something similar in my area, and I’ve seen it called everything from Bean Salsa, Bean Caviar, Bean Salad and, of course, Texas Caviar.
Wherever the name originated from, I’m not concerned. The only thing that concerns me is that it’s delicious. Period.
I’ve seen it made with corn, celery, green bell pepper, tomatoes, and a number of other ingredients.
This version is one friend’s of ours made recently and I just loved it. If she had a blog I’d send you over to it, but she doesn’t so I can’t. I did ask her for her recipe and I’ll share that with you today. I’ve seen recipes for it made with bottled Italian dressing, but was intrigued when she told me she makes her own, which she cooks and than cools. I think it’s this dressing that makes the difference in her dish. I can eat it by the bowl, with some tortilla chips, on top of chicken or fish and any other way you can think of .
It’s simple and most definitely even better a day or two after you make it. You can add to it whatever you like.
- 1 Can Black Beans, drained and rinsed
- 1 Can Black Eyed Peas, drained and rinsed
- 1 Red Bell Pepper, chopped
- 1 Red Onion, chopped
- 1/3 Cup Olive Oil
- 1/3 Cup Sugar
- 1/3 Cup Apple Cider Vinegar
In a small pot, heat the sugar, vinegar and oil. Bring to a rapid boil and remove from heat. Allow to cool to room temperature.
In a large bowl add all remaining ingredients. Pour the cooled vinegar mixture over the top and mix well. Cover and refrigerate for at least several hours before you plan to serve it or overnight is even better.