Texas Caviar

TEXAS CAVIAR

3/4 c. cider vinegar
1/2 c. sugar
1/2 c. vegetable oil
1 T. water
1 tsp. salt
1/4 tsp. pepper
1 (15-oz.) can black beans, drained
1 (15-oz.) can pinto beans, drained
1 (15-oz.) can black-eyed peas, drained
1 (15-oz.) can garbanzo beans, drained
2 (11-oz.) cans corn, drained
1 small can mild green chilies, drained, chopped
1 (2 or 4 oz.) jar chopped pimento, drained
1 lg. or 2 sm. green peppers, chopped fairly fine
1 c. celery, chopped fairly fine
1/4-1/2 c. cilantro, chopped (more or less, to your taste)

Mix the vinegar, sugar, vegetable oil, water, salt, and pepper together in a saucepan and bring to a boil.  Set aside to cool.  Meanwhile mix together all remaining ingredients.  Blend with boiled mixture, and marinate in a covered container in refrigerator for 4 to 12 hours before serving. 

Serves a crowd!  Keeps well in covered container in refrigerator up to a week.

ORIGIN: This was served at a Fairfield County Herb Society festival, and I loved it so much that they gave me the recipe.  It is versatile, and can be served as a salad, side dish, relish, salsa, or dip.  So good!