Sweet-N-Tangy Salsa….aka Texas Caviar

By lauramae

Ingredients

• 1 can of pinto beans, drained
• 1 can of blackeyed peas, drained
• 1 can of shoepeg corn
• 1 jalepeno
• 1 red onion
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 1/4 cup oil (original recipe is 1/2 cup, but I don’t think that much is necessary)
• 1 tsp black pepper
• 1 cup sugar (I used baking Splenda to save on calories)
• 3/4 cup cider vinegar
• May add chopped cilantro if desired

Details

Servings 1
Adapted from inspiredesignandcreate.com

Preparation

Step 1

1. Chop up all the peppers, onion, and jalepeno (this is where having a chopper is nice, especially since I usually make triple batches for parties)

2. Put the oil, pepper, sugar, and vinegar in a saucepan.  Bring to boil to dissolve and then let cool.

3. Mix all the ingredients together and let sit in fridge overnight.