Texas Caviar

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Texas Caviar
Submitted by: Jane Stout

 Prep Time: 30 minutes, refrigerate 24-48 hours before serving
 Cook Time: N/A
 Servings: 20-24 servings


  • 3 cans black beans (drained and rinsed)
  • 2 cans shoe-peg corn (8 ounces)
  • 2 cans Rotel tomatoes
  • 1 bunch green onions (chopped)
  • 1 each - green, red, yellow peppers (finely chopped)
  • 2 cups fresh, chopped tomatoes
  • 1/2 cup picante sauce
  • 1/4 cup red wine vinegar
  • juice of one lemon
  • 1 clove of minced garlic


Mix and let set in the refrigerator for 24-48 hours. Serve with tortilla chips. You can make it milder or hotter with the picante and rotel you use.