Texas "Caviar"

I first had this recipe a few years ago when my mom made it. She had had it at a work party, and came home with the recipe from her coworker. When she first told me what ingredients are in it, I was not impressed. It just sounded weird to me.

Thankfully I decided to give it a try, and was happily surprised. Everything combines to make a light and tasty appetizer or snack. I've made this for my husband and I to share, and have made it for my own work parties before. We may have even eaten this as dinner before....

It is best served with "scoops" tortilla chips because they are shaped well to hold the caviar and dressing. If you can't find "scoops", regular tortillas will work fine. Also, if you can't find shoe peg corn, you can use whatever kind you can find. Shoe peg corn is a sweet, white corn with small kernels.

Ingredients:

"Caviar":

1-15oz. can of garbanzo beans, drained and rinsed

1-15oz. can of black beans, drained and rinsed

1-15oz. can of black eyed peas, drained and rinsed

2-11 oz. cans of shoe peg corn, drained

1-4oz. can of chopped green chilies

1-4 oz. jar of chopped pimentos, drained

1 cup of chopped green pepper

1 cup of chopped celery

1 cup of chopped red onion

Tabasco sauce, to taste

Dressing:

¾ cup of cidar vinegar

1 cup of sugar

½ cup of vegetable oil

1 teaspoon of water

1 teaspoon of salt

1 teaspoon of pepper

In a large bow, mix together "caviar" ingredients.

In a small saucepan, mix together the dressing ingredients.  Bring to a boil, stirring frequently. Cool completely, then pour over the “caviar”. Refrigerate at least a few hours before serving, to allow the flavors to come together before serving. Refrigerate leftovers.