Texas Caviar (Or, Picnic Crack)

DH and I took the girls to their final Camp Fire picnic today.  It was a Family Sports Day, with things like water balloon tossing, three legged races, a hula hoop and jump rope contest, and a big tug of war.  Whatever.  The important thing is that A7’s mom, L, brought a giant bowl of picnic crack.  That is all I remember clearly about the entire afternoon.  Since I am now addicted, we will just refer to her as the Pusher Woman from here on.

The Pusher Woman’s dish was a cold salad of beans, corn, and other yummyness that was absolutely perfect for this hot day.  I couldn’t get enough.  I ate as much as was reasonably polite, and then eagerly accepted her offer to take home the leftovers.  It was going to be my lunch tomorrow, but as tomorrow is not even here and the leftovers aren’t, either, it’s obvious I couldn’t wait.  And neither should you.

The original recipe is called “Texas Caviar” and was most excellent eaten with blue corn chips, but is also delectable when shovelled into one’s mouth with a spoon.

  • 1/2 cup olive oil
  • 1/2 cup cider vinegar
  • 1 cup sugar
  • 1 cup chopped celery
  • 15 oz can black beans, drained
  • 15 oz can black eyed peas, drained
  • 11 oz can shoepeg corn
  • 4 oz can pimientos
  • 1/2 small onion, chopped
  • finely chopped jalapenos, to taste

Boil first three ingredients together and let cool to room temperature.  Combine the remaining ingredients.  Pour the vinegar-sugar mixture over top and allow to marinate overnight in fridge.  Drain slightly and serve cool.

 

 

 

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