Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Optional recipe from Heloise: 1 large bottle picante sauce instead of oil and vinegar, diced green pepper, 1 TBS. sugar, 1 TBS. salt, 2 TBS. cumin, 1/2 cup finely chopped cilantro and 1 16 oz. can hominy--everything else same as above.