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Cowboy Caviar

23 April 2012

I have a favorite bean dip recipe, but I wanted to branch out and give something else a shot. After googling several different versions of cowboy caviar, this is what I came up with. At the first BBQ of the spring/summer this disappeared at lightning speed.

Cowboy Caviar

2 cans black beans, rinsed & drained
1 can black-eyed peas, rinsed & drained
1 can yellow corn, rinsed & drained
1/2 white onion, diced
1/2 a medium jicama, diced
2 stalks celery, diced
2 bell peppers, diced (any variety will do, I used red and yellow)
1 small handful cilantro, minced

For the Marinade
1/3 cup olive oil
3/4 cup apple cider vinegar
1/3 cup sugar
juice from 1 lime
1 teaspoon salt
1 teaspoon pepper

Mix all the beans and veggies in a large bowl. Whisk together olive oil, vinegar, sugar, lime juice, salt and pepper until sugar dissolves. Pour over the salsa and stir well.  You can let this marinate overnight, or you can eat it immediately. The longer it sits the more liquidy it becomes, you can keep mixing it up, or you can drain off the excess.

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