Kansas Caviar

A compilation of a couple of recipes and a twist of my own. Very simple and oh, so good. Minimal chopping. Hope you like it as much as we do.

• Ready In: 20 mins
• Serves: 12
• Yields: 6 cups

Ingredients

• 3⁄4 cup cider vinegar
• 1⁄2 cup  vegetable oil
• 1  tablespoon water
• 1  cup sugar
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  teaspoon ground cumin
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (11 ounce) can corn, drained
• 1 (11 ounce) can Rotel Tomatoes, drained
• 1 (4 ounce) can  canned diced green chiles
• 1  small onion, chopped

Directions

1. In saucepan, combine vinegar, oil, water, sugar, salt and pepper. Bring to a boil to dissolve sugar. Cool to room temperature Stir in cumin and red pepper flakes. Combine remaining ingredients in a bowl, pour dressing over and mix well. Cover and referigerate overnight. Serve with tortilla chips.