New Recipe

Enjoy, I sub the sugar for Splenda Here is the recipe for Texas Caviar 1 can pinto beans (rinsed & drained) 1 can black eyed peas (rinsed & drained) 1 can shoepeg corn (drained) 1c. green and/or red pepper (chopped) 1c. celery (chopped) 1c. onion (green or green and white) chopped (I used green onions) 1/2 small jar of jalapenos (chopped) (I omitted) 1 small jar chopped pimentos Dressing: 1c. canola oil (I used ½ canola and ½ olive oil) 1/2 c. cider vinegar 1/2 c. sugar 1/2 tsp. salt 1/2 tsp pepper Mix together and boil until sugar is dissolved; cool. Pour cooled dressing over salad and marinate overnight. Keeps for several days. Happy Eats!