Cowboy Caviar - Stephanie

Name: Cowboy Caviar - Stephanie
Prep time: 15 min
Total time: 15 min
Yield: 8 - 10
Cuisine: American
Ingredients: 1 can(s) pinto beans, drained; 1 can(s) black beans, drained; 1 can(s) black eyed peas, drained; 1 can(s) mexicorn, drained; 2 c celery, chopped; 2 c green peppers (red or yellow make it colorful); 1/2 jar(s) roasted red pepper or can use pimientos; 1 jalapeno pepper, chopped (i use canned jalapenos); cilantro to taste; 1 c oil; 1/2 c sugar; 1/2 c vinegar (i used cider vinegar); 1/2 onion, chopped

By Stephanie Dodd
@skeen

This is the best Cowboy Caviar I have had, as the dressing is homemade and makes it so much better than using salad dressing. This recipe can be modified in many ways by adding various vegetables. ENJOY!

Rating:

★★★★★ 1 vote5

Comments:

13 Comments

Serves:

8 - 10

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

Add to Grocery List

1 can(s)

pinto beans, drained
1 can(s)

black beans, drained
1 can(s)

black eyed peas, drained
1 can(s)

mexicorn, drained
2 c

celery, chopped
2 c

green peppers (red or yellow make it colorful)
1/2 jar(s)

roasted red pepper or can use pimientos
1

jalapeno pepper, chopped (i use canned jalapenos)
·

cilantro to taste
1 c

oil
1/2 c

sugar
1/2 c

vinegar (i used cider vinegar)
1/2

onion, chopped

How to Make Cowboy Caviar - Stephanie

Step-by-Step

Mix all ingredients together. Mix the oil, sugar and vinegar together and boil. Cool in refrigerator and then pour over the vegetable mixture. Mix well.
I also have used chopped tomatoes in this and plain corn, if I couldn't find Mexicorn. I prefer using the canned jalapenos as they are easier to chop. Add to your taste. I really like Cilantro so I put quite a bit in it. This dish is best if refrigerated overnight. Serve with Frito Scoops!

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