Chock-full of beans, peppers and corn, this Cowboy Caviar recipe from Luci’s Healthy Marketplace in Phoenix is sure to be a knock-out during your Super Bowl festivities. Bonus: It is super-quick and easy!
Cowboy Caviar
Serves 10
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (11 ounce) can yellow corn, drained
1 cup diced celery
1 small bunch cilantro leaves, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup chopped green onion
1 (2 ounce) jar chopped pimento peppers
2 tablespoons minced jalapeño pepper
Vinaigrette
1/2 cup rice vinegar
1/2 cup extra virgin olive oil
1/3 cup coconut sugar (low glycemic) or regular sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
- Combine the black beans, black-eyed peas, pinto beans, corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
- Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
