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](https://i0.wp.com/foodstoragemadeeasy.net/wp-content/uploads/2011/06/caviar.png?w=550)
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 or Instant 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. Freeze-Dried Peppers (reconstitute in juice from corn)
Directions:
Mix all Ingredients. Make 4-6 hours ahead of time. Serve with tortilla chips.
The Process
![Back Camera](https://i0.wp.com/foodstoragemadeeasy.net/wp-content/uploads/2011/06/IMG_2120-300x224.jpg?resize=300%2C224)
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!
![](https://i0.wp.com/foodstoragemadeeasy.net/wp-content/uploads/2011/06/pin-texascaviar-1024x1024.png?w=600)
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-Jodi Weiss Schroeder
http://foodstoragemadeeasy.net