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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Cowboy Caviar
Cowboy Caviar. A delicious mix of canned beans, corn, green bell pepper, celery, and onions with a sweet and sour dressing.
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
- Dice up your celery, green bell pepper, and onion.
- 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.
- Drain and rinse the pinto beans, black-eyed peas, and corn.
- 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.
- 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.
- Serve with corn tortilla chips or Fritos.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 215Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 171mgCarbohydrates: 44gFiber: 5gSugar: 28gProtein: 5g
Nutrition is a rough estimate. Will vary based on exact products and quantities used.
