Texas Caviar

Has anyone ever made it? The recipe I have says to mix the olive oil, sugar and vinegar and simmer on low for 20 minutes until clear. How come my dressing won't turn clear? At first I thought it wouldnt work becaus I used splenda. I tried again. It didn't turn clear and then it started to carmelize! What am I doing wrong? Help!

Re: Texas Caviar

Did you taste it? If it tastes fine I wouldn't worry about the color.

I have made it once or twice a while ago, but I don't remember having that problem.

Re: Texas Caviar

Re: Texas Caviar

I don't think you're doing anything wrong; I think it's strange that the recipe tells you to simmer the dressing. When you heat it there is the risk of the sugar carmelizing, and the oil could turn color as well. I just don't see it as being necessary, honestly. I would stir the sugar into the vinegar until it dissolves and then add it to the olive oil.

ETA: I've made it this way, if you'd like to try another way:

Combine:
2 TB chopped cilantro
3 TB red wine vinegar
2 TB olive oil
2 TB hot sauce
2 minced garlic cloves

Whisk together.

Add:
2 cans of drained & rinsed black eyed peas
1 1/3 cup diced red onion
1 cup diced tomato
1 cup diced green bell pepper

Toss gently to coat.

Message edited 7/2/2011 11:27:17 AM.

Re: Texas Caviar

Google Allrecipes.com spicy bean salsa. I use that recipe but add in some lime juice and use the fire-roasted stewed tomatoes. So good!

Re: Texas Caviar