With summer in full swing we thought we would share with you our favorite go-to potluck recipe. The reason this is a go-to for us is because it’s shelf stable. Meaning we have all these ingredients ready to go in our home store.
![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 cooked instant beans)
1 C. corn (reserve liquid) or freeze-dried corn
1 small jar pimento or roasted Red Peppers
1 Green and/or red pepper dehydrated (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
![](http://foodstoragemadeeasy.net/wp-content/uploads/2018/07/jodi-profile-pink-round.png)
- Jodi Weiss Schroeder
http://yourthrivelife.com
![](https://hostedimages-cdn.aweber-static.com/NDE5MjI2/optimized/22ccdf2ba2de4717a1d5809f7d33b77a.png?t=1642221696)
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