cowboy caviar

Name: Cowboy Caviar
Prep time: 1 h
Yield: 15
Ingredients: 3/4 cup(s) vegetable oil; 1 cup(s) cider vinegar; 1/2 cup(s) 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 ounce(s) can shoepeg corn and rinsed; 12 ounce(s) can pinto beans drained and rinsed; 12 ounce(s) can black eyed peas drained and rinsed

(1 RATING)

65 Pinches 1 Photo

Sonya Wilder

Holdrege, NE

Updated on Jun 18, 2013

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.

Rate

Super yummy, and keeps for weeks. Veggies maintain their freshness, goes great with a barbecue on a hot summer day. We enjoy this so much

prep time 1 Hr

cook time

method ---

yield 15 serving(s)

Ingredients

3/4 cup vegetable oil
1 cup cider vinegar
1/2 cup sugar
4 stalks 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 ounces can shoepeg corn and rinsed
12 ounces can pinto beans drained and rinsed
12 ounces can black eyed peas drained and rinsed

How To Make cowboy caviar

Step 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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