110oz can Rotel diced tomatoes with green chilies, with juice
1 cupCelery, finely diced
1smallYellow Onion, finely diced
1cupBell Pepper, finely chopped any color
14oz jarPimento with juice
1mediumJalapeno Pepper, finely dicedremove seeds
1/2cupExtra Virgin Olive Oil
3/4cupApple Cider Vinegar
1cup Granulated Sugar
1/2tspGround Cayenne Pepper
Bring all Vinegar Marinade ingredients to a boil in a medium sauce pan. Boil until sugar dissolves completely, stirring constantly, about 4-5 minutes. Cool Completely.
While the Vinegar Marinade is cooling, chop and dice all the fresh vegetables and add them to a large bowl. Open and drain the cans of pinto beans, black eyed peas, and white corn, then add them to the bowl with the other vegetables.
Stir all of the prepared vegetables and beans together. Pour cooled marinade over all of the ingredients, let everything marinate for 12-24 hours (or overnight).
Drain the marinade from the bowl and refrigerate the juice for up to 2 months (use it again for future batches). Serve with your favorite tortilla chips.
Substitutions are welcome in this recipe! Yellow corn, black beans, and fresh tomatoes are all excellent options. I love using all different colors of bell pepper depending on what I have on hand.
Keyword Bean Recipe, Bean Salad, Best Salsa Recipe, Cowboy Caviar, Dips for Tortilla Chips, Spicy and Sweet, Texas Caviar, Texas Caviar Recipe, The Best Texas Caviar, Vegetable Recipe