Cowboy Caviar Recipe #30710
This is a great make-ahead dip and a welcome change from the basic cheese and sour cream type dips that show up a every gathering. The nice thing is the longer it marinates, the better it gets. Frees up your time for other dishes. It's also a very "forgiving" recipe...get creative and add or delete vegetables to suit your taste. I particularly like to serve this with Fritos but again, choose the chip of your choice. :-)
by Merlot
20 min | 10 min prep
9 cups
- 1 (14 1/2 ounce) can pinto beans
- 1 (14 1/2 ounce) can white shoepeg corn
- 1 (14 1/2 ounce) can black-eyed peas
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3-4 green onions, chopped
- 1 (14 1/2 ounce) can tiny peas
- 1/4 cup oil
- 1/4 cup vinegar
- 1/3 cup sugar
- Rinse starch off beans.
- Drain vegetables.
- Mix 1/4 cup oil, 1/4 cup vinegar and 1/3 cup sugar.
- Boil until sugar is dissolved.
- Pour over the drained vegetables.
- Mix well.
- Cover and refrigerate at least 24 hours, stirring occasionally.
- Serve with Fritos or other dipping chips.
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5 stars