I have been so busy lately I haven’t been able to make a post in awhile. I figured it would be a perfect time to post about a favorite that has became something I frequently make for at home and parties.

I had my first glorious taste of Texas Caviar when a co-worker, Jodi, brought some to work! I am so thankful she introduced me to this. Texas Caviar goes perfect with just chips but is great with chicken, stuffed in a grilled portabella mushroom cap, on top of tacos and anything else your heart desires. You will see me reference back to this recipe quite often when I make dinners or coordinate family get-togethers. It easy, super yummy and usually the first thing gone among a group of people.

{INGREDIENTS}

• 1 Cup Olive Oil
• 1 Cup Rice Vinegar
• 1 Heaping Tablespoon Sugar
• 1/2 Tea Spoon Garlic Powder
• 2 Celery Stalks
• 1/2 Bag Red, Yellow and Red Sweet Peppers {2 large peppers of any kind would work too}
• 1 Large Red Onion
• 2 Jalapenos {seeded}
• 1 Can Corn
• 1 Can Black Beans Rinsed
• 1 Can Black Eyed Peas
• 1 Can White Beans

I always start with heating together the oil, vinegar, garlic powder and sugar. You don’t need to boil but you’ll want all the sugar to dissolve and then set it aside to cool.

While your oil/vinegar mixture is cooling small chop all your veggies and drain/rinse your corn and beans. Simply combine everything and pour the cooled oil/vinegar mixture over the top. For the best results you’ll want to make this the night before serving, this way all the flavors will be well combines BUT I have only had about 2-3 hours from start to serve and it was just fine. Make sure you refrigerate!