Here in North Dakota there isn’t a lot to do, which means we do potlucks often, and we do them well. One of my favorite things to bring is this Four Bean Southwest Salad, also known as “Texas Caviar”.
This is awesome eaten as a salsa with chips, but is also amazing in burritos, on tacos, on nachos, and served on taco salad. This recipe makes a HUGE batch so I also like to put it in jars for friends to bring home. I have never preserved it though so I always store the jars in the refrigerator.
Four Bean Southwest Salsa (Texas Caviar)
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: LOTS!
- Category: Appetizer
Scale
Ingredients
- Beans
- 2 cans pinto beans
- 2 cans blackeyed peas
- 2 cans black beans
- 1 can garbanzo beans
- Veggies
- 2 pound bag frozen corn
- 2 large jars chee chees chunky salsa
- 1 diced red onion
- 1 red pepper diced
- 1 can diced jalapeños
- Sauce
- 3/4 c. apple cider vinegar
- 1 1/2 c. sugar
- 1/2 c. oil
- 1 t. garlic salt
- 1 t. pepper
- 1 T cold water
Instructions
- Combine all beans, drain and rinse.
- Add Veggies to beans.
- Boil all sauce ingredients, cool and then pour over bean and vegetable mixture.
- Refrigerate and Enjoy!
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