Texas Caviar

                 Texas Caviar (California Style 

This is not what you would think when you hear the word caviar, as a matter of fact it has absolutely nothing to do with fish, or fish eggs for that matter, the only thing it has in common with traditional caviar is that, despite the humble origins, it is a dish fit for royalty. As pleasing to the eyes as it is to the palate , it is as easily at home served with tortilla chips at your next game night as it would be served as a marinated salad / side dish or even a salsa served over grilled steak or lamb.
 
               Cooking time: 2-24 hours (refrigeration time)
               Preparation time: 20 minutes
               Serves 10-15 as a side dish

Ingredients:
¾ cup garlic flavor red wine vinegar
2 tbsp lemon juice
½ cup vegetable oil
½ cup sugar
1 ½ tsp salt
½ tsp black pepper
2 tbsp garlic, crushed
1 cup tomato, seeded and finely chopped
½ cup fresh cilantro, chopped fine
15 oz can black eyed peas drained
15 oz can white canelli beans, drained
15 oz can pinquito beans, drained
16 oz frozen white corn, thawed
2 tbsp jalapeno chilies, roasted, seeded and diced (about 2 medium whole chilies)*
½ cup red bell pepper, finely diced
½ cup yellow bell pepper, finely diced
½ cup celery, finely diced
1 cup red onion, chopped fine
pinch dried Mexican oregano (optional)

To Prepare:
Whisk together the vinegar, lemon juice, sugar, salt and pepper until well combined. Gently fold the remaining ingredients together in a large, preferably non metallic bowl. Add the marinade and stir gently until everything is evenly coated. Cover and refrigerate at least 2 hours, preferably overnight. Serve with tortilla chips or over grilled steak

*May leave some, or all of the seeds in for whatever desired levels of spiciness you prefer.