On the menu, was a beer can chicken, some form of veggie, potato and our friend Linda's Texas Caviar. As the afternoon progressed and the chicken cooked on the grill, we indulged in some summertime libations. Let me put it this way...I was VERY thirsty that day. As Kevin and Linda were deep in conversation, I was focusing my attention on this terrific relish/dip. When they took a breather from discussing the crisis' of the world, they came over for some of the 'caviar.' As it turned out, I was busy polishing off 3/4 of the bowl. Oops! As is always the case, the afternoon was full of laughter and fun.
From what I remember of dinner, once the beer can came out of the chicken, Mr. Chicken decided he would do a dance number across the counter. Picture Tom Cruise in Risky Business! The evening ended in a glorious fireworks display over one of our great local lakes. At least that is what they told me happened. I was very tired and decided to nap during the fireworks!
Thanks Linda, for this latest batch! I wish everyone a very safe and happy Independence Day!
1 16 oz. can black eye peas, with jalapeno, drained
1 16 oz. can pinto beans, drained
1 16 oz. can black beans, rinsed and drained
1 6 1/2 oz. can pimiento strips, chopped
1 onion, chopped
1 cube celery, chopped
1 cup green bell peppers, chopped
1 green chili pepper, chopped
1 16 oz. can white corn, shoepeg, drained (this is a must!)
1 teaspoon salt
½ teaspoon pepper
1 tablespoon water
¾ cup cider vinegar
½ cup canola oil
¾ cup sugar
1. Mix dressing ingredients - last 6 and heat till sugar dissolves. Cool to room temperature.
2. Pour dressing over bean mixture. Marinate at least 2 hours or overnight.
3. Before serving, drain and serve with Frito Scoop chips. Marinate in refrigerator.