Texas Caviar … aka Black Bean Salsa

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If you are on our Facebook page you may have seen us posting about a delicious black bean salsa that we tasted at a church class we were doing a few weeks ago. The nice lady who made it gave us the recipe (which is made completely out of shelf stable ingredients) and taught us a few things about food storage too. She was awesome. Anyway, we knew we had to share it with all of you so here ya go!

Texas Caviar - AKA Black Bean Salsa

Texas Caviar (Black Bean Salsa)

Mix:
½ tsp. salt and ½ tsp. pepper
¼ C. olive oil
¾ C. Vinegar
1/3 C sugar

Rinse and Drain:
1 can each: black eyed peas, pinto and black beans (can also use dry beans)
1 C. corn (reserve liquid) or freeze-dried corn
1 small jar pimento or roasted Red Peppers
1 green or red pepper (can use 3/4 c. Dehydrated Peppers (reconstitute in juice from corn)

Directions:
Mix all Ingredients. Make 4-6 hours ahead of time. Serve with tortilla chips.

The Process


The CAST


REHYDRATING the veggies in corn juice


The CHUNKY mixture (drained)


The LIQUID mixture


The glorious FINAL RESULT

Pin this to your favorite recipe board to try later!

TALL






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