Appetizers:

Texas Caviar

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Ingredients

1/2 cup olive oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon garlic salt
2 cans black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 red, green and yellow pepper, chopped
1 medium red onion chopped
1 small can chopped green chilies
1 can shoepeg or white corn, drained
1/2 bunch cilantro, chopped or to taste

Instructions

Combine oil, vinegar, sugar and garlic salt. Boil in small saucepan for 1 minutes. Cool. Combine all vegetables. Pour boiled dresisng over them and refrigerate for several hours. Serve with crudites, toasted French bread cut into 1/2-inch slices.

Nancy Fiers
Geneseo