Cowboy Caviar
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4.6
15 reviews
Excellent
Cowboy Caviar
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This easy Cowboy Caviar recipe is a colorful take on salsa, made with black beans and black-eyed peas, plus crunchy fresh vegetables - all folded into a bright, tangy dressing. Enjoy this cowboy salsa with tortilla chips or as a hearty relish or side salad!
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Ingredients
Salsa
- 1 can black beans rinsed and drained, 15-16 ounces
- 1 can black-eyed peas rinsed and drained, 15-16 ounces
- 2 cans white shoepeg corn or substitute 2 cups fresh, raw sweet corn kernels, 11 ounces each
- 1 jar Pimentos drained, chopped, 4 ounces
- 1½ cups green pepper diced
- 1½ cups green onion thinly sliced
- 1 cup celery diced
- 1 cup cilantro chopped
- 2 tablespoons jalapeño more or less to taste, depending on the heat of your jalapenos, minced
- 1 teaspoon garlic use more if desired, minced
Dressing
- ½ cup vegetable oil
- ½ cup rice vinegar
- ½ cup sugar
- 2 tablespoons lime juice use more if desired, freshly squeezed
- 1 teaspoon kosher salt Morton brand
- 1 teaspoon black pepper
- ½ teaspoon cumin
Instructions
- In a large bowl, fold together all salsa ingredients.
- Add all dressing ingredients to a jar or bowl, then add a tight-fitting lid. Shake the jar vigorously for 30 seconds to combine.
- Pour dressing over salsa ingredients and fold a few times to combine. Cover and refrigerate for at least 1 hour, and up to 1 day in advance. Before serving, fold the salsa a few times to combine. If desired, drain off some of the excess dressing and accumulated juices. Serve with your favorite tortilla chips or Fritos corn chips. You can also serve this as a relish or side salad.
Notes
- When dicing the vegetables, aim for all ingredients in the salsa to be roughly the same size. Just eye-up the beans and cut the green pepper and celery about the same size. However, mince the jalapeno nice and small, to distribute the heat more evenly.
- When dicing the vegetables, aim for all ingredients in the salsa to be roughly the same size. Just eye-up the beans and cut the green pepper and celery about the same size. However, mince the jalapeno nice and small, to distribute the heat more evenly.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- adapted from Mom's recipe box, originally from friend Phyllis Knudsen
Nutrition Information
Show Details
Serving
1
Calories
185kcal
(9%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
8g
(47%)
Sodium
282mg
(12%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 185kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Sodium | 282mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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