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Sweet-N-Tangy Salsa….aka Texas Caviar

This salsa is always a hit whenever I have parties.  It’s easy to make ahead of time (much easier now that I have the Vidalia Chopper) and is so colorful!

You’ll need:

  • 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

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.