Texas Caviar (aka Cowboy Caviar) is easy to make as an appetizer, snack or side dish. And it goes well with BBQ. Here are three variations:

Texas Caviar (courtesy of Joan)

2 cans corn (yellow)
1 can pinto beans
1 can black eyed peas
1 green bell pepper, chopped
1 red bell pepper, chopped
2 bunches green onions, chopped
1 small can chopped green chiles

Drain corn and beans. Mix all in large bowl.

Whisk together 1/3 cup cider vinegar, 1/3 cup olive oil, 1/3 cup sugar. Pour over beans and veggies, tossing to mix. Overnight in fridge. Drain before serving.

I use this one, substituting Splenda for sugar, and also like to add a can of drained garbanzos (chick peas).

———————

Cowboy Caviar (courtesy of Caroline)

1 Can pinto beans
1 Can black eyed peas
1 Can black beans
1 Can white shoe peg corn
1 small onion chopped
1 green pepper chopped
1 small jar of pimentos

Pour all beans etc in a bowl. Boil 1 cup vinegar, 1cup sugar (or sugar substitute) Pour over ingredients in bowl. Marinate all day or over night in fridge. Drain and serve with Frito Scoops for dipping.

———————

Texas Caviar (courtesy of Jules)

1 – 15 oz can blackeyed peas, rinse well
1 – 10 oz can shoe peg corn, rinse
1 – 15oz can black beans
1/2 large onion, chopped
1 green pepper, chopped
2 tomatoes, chopped
1/2 cup fresh parsley or cilantro. chopped
1 tsp garlic powder
6 oz Italian dressing

Mix all ingredients in a large bowl. Cover and refrigerate until ready to serve.