Texas Caviar
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- 3 cans black-eyed peas with jalapenos drained well
- 1 can carrots, sliced and well drained
- 1 small jar pimentos, chopped and drained
- 1 can tomato soup
- 1 green bell pepper, diced
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cup sugar or Equal
- 1/2 cup white vinegar
- 1/2 cup Wesson or corn oil
Mix all ingredients together and chill overnight. Keeps indefinitely. Excellent to serve as side dish with fish, fowl or all meats on Mexican menus.
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Cajun Country -- New Iberia, Louisiana