Merry New Year, everyone! We're digging out from a Boxing Day snowstorm, which postponed our family Christmas party, which means that we have to eat up some stuff that I made for the party. Fortunately, one of the things that we need to eat is a fairly large bowl of Texas Caviar.
If you're squeamish about eating fish eggs, there's no need to stop reading, as there's nothing remotely close to actual caviar in Texas Caviar. My dear friend (since high school days) and faithful reader Kim brought a bowl of this to our house for a party the weekend after Thanksgiving, and it's addictive, sort of a bean-based (rather than tomato-based) salsa. I highly recommend it for your next party!
1 can black beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can corn, drained and rinsed
1 jar roasted red peppers, drained and chopped
1 red onion, chopped fine
2 stalks of celery, chopped fine
Optional: 1/2 jar jalapenos, chopped fine
Stir all ingredients together in large bowl.
1 cup olive oil
1/2 cup apple cider vinegar
1/2 cup sugar
Heat on stove until sugar dissolves. Let mixture cool before pouring over caviar mixture. Cover bowl and allow to marinate overnight, for best results. Strain caviar (but be sure not to rinse!) in colander and serve with Fritos or tortilla chips.