Karen’s Texas Caviar Bean Dip

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted May. 6, 2010

Photo by Review Staff

Typically, Memorial Day weekend is the kickoff to the summer barbecue season. But with the temperatures soaring above 80, why wait? While the burgers and dogs are cooking, it’s a good idea to have a starter dish or two ready for guests. Karen Griffith prefers starting her gatherings with a little southern comfort food.

The resident from the 100 block of Mifflin Street suggests her Texas Caviar Bean Dip for snacking. This simple recipe can be made a day in advance. Add seasonal fruit and the menu is complete.

Ingredients:

1 cup of olive oil
1/2 cup of cider vinegar
1 cup of sugar
1 can of black-eyed peas
1 can of shoepeg corn
1 can of pinto beans
1 small jar of red pimentos
1/2 green pepper, diced
1/2 onion, diced

Directions:
Mix the oil, vinegar, and sugar in a pot. Bring to a boil and stir for 30 seconds until the sugar is dissolved.

Let cool, then pour the marinade over the remaining ingredients. Let it marinade for at least two hours. Scoop with a slotted spoon when serving so that it is not watery.

Serve with blue corn or favorite chips.