Cowboy Caviar

Sonya Wilder


This is another of my recipes that came out of odds and ends but uses a TON of fresh veggies. Love it, love it, love it, or as Phil Roberton would say Happy, happy, happy. It goes so well with any meat, or just by itself as a snack. Great for anyone counting calories too.


★★★★★ 1 vote

1 Hr
24 Hr


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  • 3/4 c
    vegetable oil
  • 1 c
    cider vinegar
  • 1/2 c
  • 4 stalk(s)
    celery diced
  • 1
    red onion diced
  • 1
    yellow bell pepper diced
  • 1
    green bell pepper diced
  • 1
    red bell pepper diced
  • 1
    orange bell pepper diced
  • 12 oz
    can shoepeg corn and rinsed
  • 12 oz
    can pinto beans drained and rinsed
  • 12 oz
    can black eyed peas drained and rinsed

How to Make Cowboy Caviar


  1. Cowboy Caviar Preparation

    Boil the oil, vinegar and sugar, and let it cool.

    Slice and dice the celery, onion and the peppers.

    Drain and rinse the corn, pinto beans and the peas.

    Mix all together. Store in the refrigerator for up to 2 weeks.

    This gets better by the day...if you can keep it that long.

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About Cowboy Caviar

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