Cowboy Caviar

Name: Cowboy Caviar
Prep time: 1 h
Cook time: 24 h
Total time: 1 h
Yield: 15
Ingredients: 3/4 c vegetable oil; 1 c cider vinegar; 1/2 c sugar; 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

By Sonya Wilder
@MamaWilder67

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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

1 Hr

Cook:

24 Hr

Ingredients

3/4 c

vegetable oil
1 c

cider vinegar
1/2 c

sugar
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
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How to Make Cowboy Caviar

Step-by-Step

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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