Texas Caviar

US, savoury, cooled, vegan

• 1 - 16 oz can peas & carrots
• 1 - 16 oz can white shoepeg corn
• 1 - 16 oz can french style green beans
• 1 - 16 oz can blackeye peas
• 1 - 4 oz jar pimentos
• 1 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced green pepper

Dressing

• 1 cup sugar
• 1/4 cup salad oil
• 1/3 cup salad vinegar

Drain vegetables well, add salt and pepper to taste. In a small saucepan, bring dressing ingredients to boil and pour over vegetables. Refrigerate 24 hours or overnight before serving.

Great with barbeque or any grilled meats.