I’m picking my daughter up at the airport tonight, and fortunately she e-mailed the times and directions to me earlier today.
She ended her e-mail with a dinner request: she doesn’t want to be taken out to eat in a restaurant; she comes to come home and chow down on Texas Calico Salad.
Her wish is my command. Here’s how to make it:
1 can French cut green beans
1 can shoepeg corn
1 bag frozen peas
1 can red pimento strips
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup shredded pineapple
1 small flat jar of water chestnuts
1/4 cup of pecan pieces (optional) (but we like them in there) (Your call)
1 5-ounce jar of Texas Pineapple Habanero pepper jelly
What to do:
This is the hard part: Mix all the vegetables and fruit together in a large bowl. Pour the Pineapple Habanero pepper jelly in the bowl and mix thoroughly.
Heh. That’s not really very hard, is it. Gotcha.
Your kids will be requesting this awesome summerish salad, too.
(It’s best made right before it’s served. It’s still awesome next day, but the consistency is a little different after a night in the refrigerator.)
Note: Calico is an inexpensive fabric often used by pioneers back in the day. It was usually multicolored. This salad is inexpensive and multicolored, hence the name.
In case you wondered.