So I have been in Texas a few time for work. And I have some nice Southern friends who take me out to dinner every time I am there. So, I like Texas. Caviar, never had it. I am more a beer and chips kinda girl, and this is where my recipe fits in! I had this at a party for my sister-in-law’s birthday two years ago and now I make it whenever I get the chance. It’s easy to make, travels great, and is a yummy leftover for days to come. My one warning is it is a little spicy…enjoy!
Ingredients
2 cans black eyed peas, drained and rinsed
1 can black beans, drained and rinsed
1 can white shoepeg corn
1 can chipotle peppers in adobo sauce-scrape out seeds if you want to limit the heat (I find these at Certain stores…Belmont’s & Walmart)
1 medium red onion
Olive or canola oil (I use olive oil but hey we’re Greek!)
1 cup sugar
1 cup apple cider vinegar
Directions 
- In a pan, heat oil, sugar, and apple cider vinegar just until sugar dissolves.
- Pour mixture over the beans.
- Refrigerate for at least 4 hours.
- Drain to get rid of excess liquid (it’s just to marinate the beans).
Simply as that. I hope y’all enjoy this recipe!
Stacey
Thanks for the recipe, wonder if my sister has had it down in Texas. Just curious what you serve it with? Bread, Chips, Pita?