Texas Caviar

Texas Caviar

2 cans yellow/white corn
1 can black eyed peas
1 can garbanzo beans
1 jar pimiento
1 small can green chilies

Drain all of the above and add:

1 large green pepper, chopped finely
1 large onion, chopped finely

Marinade:

2 tsp salt,
1 tsp black pepper
1/2 cup olive oil
1 1/2 cup cider vinegar
2 cups sugar

Bring marinade to a boil; stir to make sure sugar is dissolved. Cool slightly and
pour over vegetable mixture. Refrigerate and marinate for at least 8 hours.
Drain off liquid prior to serving. Serve with Scoop chips or cracker of your choice.
Serves 8-10. Courtesy of my friend, Deb Glab.

This time last week, Steve and I were preparing for a small birthday dinner party.
Our wonderful neighbors and friends came over to share the beginning of a new year for me.
Good food and company as well as good wine made it a memorable evening. We really must
emerge from our hermit-like existence during the winter.