So Simple Cowboy Caviar
Had this at a potluck picnic and it was wonderful. I sought out the woman who made it and got the recipe. The secret is to drain it before serving so it isn't swimming in dressing. Serve with tortilla chips. I use cider vinegar but feel free to use white, red, raspberry or any other flavor of your choice. Can sizes are given for the current commonly available sizes in the US. Adjust ingredients for your taste. Times do not include marinate or draining time.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/2 cup sugar
- 1 onion diced
- 1 can black beans rinsed and drained
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1/2 cup oil
- 1 green bell pepper diced
- 1/2 cup vinegar (flavor of your choice)
- 1 can pinto beans rinsed and drained
- 1 can black-eyed peas, rinsed and drained
- 1 can white shoepeg corn rinsed and drained
- Carbohydrate 20.2348251698839 g
- Cholesterol 0 mg
- Fat 54.7373839871283 g
- Fiber 6.31753643968046 g
- Protein 6.15793935648766 g
- Saturated Fat 7.15146377849859 g
- Serving Size 1 1 cups, 16 serving(s) (216g)
- Sodium 3644.95897836439 mg
- Sugar 13.9172887302034 g
- Trans Fat 2.81464449848129 g
- Calories 586 calories
In small saucepan, combine oil, sugar and vinegar. Heat and boil 1 minute and then cool completely. In large bowl, combine beans, peas, corn, peppers and onions. Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat. Cover and marinate overnight. Drain for 2-3 hours before serving.
