 | | Directions | | Mix drained corns, beans and vegetables together in large bowl; set aside. Mix dressing ingredients in small pan and boil. Let cool and put in bean mixture. NOTE: Caviar is best if you make the night before serving. Keeps well in refrigerator for a long time. |
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Prep Time: 10 minutes
Cook Time: 1 minute
|  | | Ingredients | | - | | 1 can shoepeg corn, drained |
| - | | 1 can yellow & white corn, drained |
| - | | 1 can pinto beans, drained |
| - | | 1 can blackeye peas, drained |
| - | | 1 green pepper, chopped |
| - | | 1 red pepper, chopped |
| - | | 1 onion, chopped (small) |
| - | | 1 cup celery, chopped |
| - | | 1/4 cup cilantro, chopped (optional) |
| - | | DRESSING: |
| - | | 3/4 cup apple vinegar |
| - | | 1 tablespoon water |
| - | | 2 tablespoons oil |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 cup sugar |
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