Cowboy Caviar
Cowboy Caviar is a zesty and sweet corn and bean salsa loaded with fresh veggies and marinated in a tangy dressing. Serve it with tortilla chips for an easy appetizer or side dish that’s always a crowd-pleaser.
Ingredients
- ¾ cup apple cider vinegar
- ½ cup vegetable or canola oil
- 1 cup sugar
- 1 can pinto beans drained and rinsed
- 1 can black-eyed peas drained and rinsed
- 1 can sweet white corn drained and rinsed
- 1 cup celery finely chopped
- 1 cup green bell pepper finely chopped
- 1 small onion diced
- ½ teaspoon ground black or white pepper
Instructions
- In a medium saucepan, combine the apple cider vinegar, vegetable oil, and sugar. Bring to a simmer over medium heat and cook until the sugar is dissolved, about 1-2 minutes. Remove from heat and let cool to room temperature.
- Drain and rinse the pinto beans, black-eyed peas, and corn under cool water to remove canning liquids.
- In a large mixing bowl, combine the beans, peas, and corn with the celery, green bell pepper, and onion. Add ground pepper and stir to combine.
- Pour the cooled vinegar mixture over the bean and vegetable mixture and stir well.
- Cover and refrigerate for at least 1 hour before serving. Serve with tortilla chips.
Notes
- Use sweet white corn for the best flavor, but regular canned sweet corn works too.
- White hominy is not a suitable substitute for sweet corn.
- Store in an airtight container in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!