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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Given to me by a friend, it is a little different than other Texas Caviar recipes I've seen. It has cayenne pepper, garlic powder, vinegar, oil, and sugar. Ingredients:
1 (16 ounce) can corn |
1 (16 ounce) can black beans |
1 (16 ounce) can chickpeas |
1 (16 ounce) can kidney beans |
1/2 teaspoon garlic powder |
1/8 teaspoon cayenne pepper |
3/4 cup vinegar |
1/3 cup olive oil |
1/4-1/2 cup sugar |
Directions:
1. Bring the last 5 ingredients to a boil. Let cool and pour over vegetables.
2. This salad will keep for up to 4wks in fridge. Use as salad or dip for tortilla chips.
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