Cowboy Caviar {black-eyed pea salsa}

Cowboy Texas Caviar

Looking for something a little different to serve as an appetizer or side for a party? This Cowboy Caviar makes a great dip or salsa for your chips. You can serve it at a party at your home or take it to your next bbq.

You could even serve it for New Year’s since you’re supposed to eat black eyed peas!

While I grew up in California my mom’s family is from Texas. I love the nicknames for this black-eyed pea salsa, “Cowboy Caviar” or “Texas Caviar”.

It’s always a hit at our get-togethers. Canned beans and corn are mixed with fresh celery, green bell peppers, and onion and then marinated in a sweet and sour dressing made with apple cider vinegar, sugar, and oil.

Serve this bean and corn salad with Fritos or other corn chips for a tasty appetizer.

Cowboy Caviar Ingredients

• ¾ cup apple cider vinegar
• ½ cup vegetable or canola oil
• 1 cup sugar
• 1 can pinto beans
• 1 can black-eyed peas
• 1 can sweet white corn
• 1 cup celery, finely chopped
• 1 cup green bell pepper, finely chopped
• 1 small onion, diced
• ½ teaspoon ground black or white pepper

How to make Cowboy Caviar

1 – Dice up your celery, green bell pepper, and onion.

2 – In a medium saucepan, combine the apple cider vinegar, vegetable oil, and sugar. Bring to a simmer over medium heat and then cook until the sugar is completely dissolved It should only take 1-2 minutes.

Remove from the heat and set aside to cool to room temperature.

3 – Drain and rinse the pinto beans, black-eyed peas, and corn.

4 – In a large mixing bowl, combine the drained and rinsed pinto beans, black-eyed peas, and corn with the finely chopped celery, green bell pepper, and diced onion.

Add the ground pepper and stir well.

5 – Pour the vinegar marinade over the vegetable mixture and stir to combine.

Cover the bowl with plastic wrap and refrigerate for 1 hour before serving.

6 – Serve with corn tortilla chips or Fritos.

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Yield: 8 servings

Cowboy Caviar

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Cowboy Caviar. A delicious mix of canned beans, corn, green bell pepper, celery, and onions with a sweet and sour dressing.

Prep Time 25 minutes

Total Time 25 minutes

Ingredients

• ¾ cup apple cider vinegar
• ½ cup vegetable or canola oil
• 1 cup sugar
• 1 can pinto beans
• 1 can black-eyed peas
• 1 can sweet white corn
• 1 cup celery, finely chopped
• 1 cup green bell pepper, finely chopped
• 1 small onion, diced
• ½ teaspoon ground black or white pepper

Instructions

1. Dice up your celery, green bell pepper, and onion.
2. In a medium saucepan, combine the apple cider vinegar, vegetable oil, and sugar. Bring to a simmer over medium heat and then cook until the sugar is completely dissolved It should only take 1-2 minutes.
3. Remove from the heat and set aside to cool to room temperature.
4. Drain and rinse the pinto beans, black-eyed peas, and corn.
5. In a large mixing bowl, combine the drained and rinsed pinto beans, black-eyed peas, and corn with the finely chopped celery, green bell pepper, and diced onion. Add the ground pepper and stir well.
6. Pour the vinegar marinade over the vegetable mixture and stir to combine.
7. Cover the bowl with plastic wrap and refrigerate for 1 hour before serving.
8. Serve with corn tortilla chips or Fritos.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 215 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 171mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 5g Sugar: 28g Sugar Alcohols: 0g Protein: 5g

Nutrition is a rough estimate. Will vary based on exact products and quantities used.

Corn & Bean salad

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