As promised in yesterday's salsa recipe post, here is another great recipe to make for a summer party or cookout. You make it a day in advance so no last minute rushing around to finish it.
I got this recipe from my friend Jeanne. She calls it southwest caviar but I call it bean salsa because no one I know seems to know what I am talking about when I say southwest caviar. I have heard it called cowboy caviar and Texas caviar, too. There are several versions out there but the recipes are all similar and each one sound delish. This one is so good and there is never any left. Even if you run out of chips, someone always grabs a spoon to finish it off. Oh wait, that someone is me. :)
1 tablespoon water
1 cup sugar
1 teaspoon salt
3/4 cup apple cider vinegar
1/2 cup vegetable oil
1 can pinto beans, drained
1 can black-eyed peas, drained
1 small jar of pimentos, chopped
1 small can or jar of hot jalapenos, drained and chopped
1 small can of chopped green chilies
1 can shoepeg corn, drained
1 cup celery, chopped
1 green pepper, chopped
1 small red or white onion, chopped
- Boil all dressing ingredients together in a saucepan until sugar is dissolved.
- Remove from heat and set aside to cool slightly.
- Mix all salsa ingredients together in a large bowl.
- Pour dressing mixture over bean salsa.
- Refrigerate overnight.
- Drain liquid.
- Serve with tortilla or corn chips.