Texas Caviar

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Boil together

• 1 cup sugar
• 1 cup cider vinegar
• 1 cup olive oil
• 1 tablespoon salt
• 1 teaspoon pepper

Cool and pour over these ingredients, all chopped coarsely, except beans and corn.

• 1 cup green pepper
• 1 cup red pepper
• 1 cup yellow pepper
• 1 cup orange pepper
• 1 cup celery
• 1 jar pimiento
• 1 can white corn, drained
• 1 can black beans, drained (I use 2 cans)
• 1 can red beans, drained
• 1 Vidalia onion
• I can Hominy, drained

Marinate overnight. This keeps for days and can be served as a salsa or as a vegetable relish/side dish. I usually serve it like a salsa and use the Tostito’s scoops. I also don’t measure the peppers – I use one they are big and two if they are small.

(Bert Prestegard, Summer 2007 – the first visit to the cabin)