Try this Texas Caviar recipe, or contribute your own.
Suggest a better descriptionDrain and rinse cans of Blackeyed peas, pinto beans, and shoepeg corn. Mix ingredients with green pepper, celery, and onion (optional).
Combine salt, sugar, water, and vinegar in sauce pan. Bring to a boil, then remove from heat. Whisk in vegetable oil. Cool too room temperature and pour over vegetable mixture. Cool at least 2 hours before serving, better over night. Can be refrigerated for several days. Serve with tortillas scoops. When serving, may want to drain off excess liquid ( I don't).
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Serving Size: 1 (93g) | ||
Recipe Makes: 1 | ||
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Calories: 766 | ||
Calories from Fat: 736 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.8g | 109 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 51.7g | ||
Polyunsanturated Fat 23g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 766
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