Lately everything we've been eating is either something that we've already posted or straight from someone else's blog. Therefore, I'm going back to Christmas and posting one of our salads.
This is probably my husband's favorite recipe. When I had surgery a few years ago, I made a double batch of this and he ate it for lunch and dinner for a full week. Amazingly, he still likes it!
It is such an easy item to make, we often take it to get-togethers and everyone always seems to like it. This year I asked my family if they could only pick one recipe from past holidays, which would it be and most picked Texas Caviar.
Kay, just to be different, doesn't like it. Lucky for her, there is usually a large variety of foods when we have this so she can completely avoid it. This year for Christmas, she made it by herself while I was on the phone making our final holiday plans.
1 can black-eyed peas, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn (white shoe peg is really good)
1 small jar chopped pimento
1 cup celery, chopped
1 cup green pepper, chopped
Combine all ingredients in a large bowl. In a separate bowl combine:
3/4 cup apple cider vinegar
1/2 teaspoon ground pepper
1/2 cup oil
1 tablespoon water
2 tablespoons sugar
Pour the dressing over the salad and gently mix. Marinate in the refrigerator overnight.
Kay: She is asleep on the couch right now. She is battling terrible growing pains today so no comment from her.
Mom (Dana): Bill eats this with a fork but it is also really good on corn chips or wrapped in a tortilla (I'll throw just about anything into a tortilla!).