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Uptown Cowboy Caviar
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Prep Time:
20 minutes
20 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
145 minutes
145 minutes
Whip up this vibrant bean salsa in minutes. Perfect with crispy tortilla chips or mixed greens for a satisfying salad.
Ingredients:
- 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 shoepeg corn, drained
- 1 cup diced celery
- 1 small bunch cilantro leaves, chopped
- 0.5 red bell pepper, diced
- 0.5 yellow bell pepper, diced
- 0.5 cup chopped green onion
- 1 (2 ounce) jar chopped pimento peppers
- 2 tablespoons minced jalapeno pepper
- 0.5 cup rice vinegar
- 0.5 cup extra virgin olive oil
- 0.33333334326744 cup white sugar
- 0.5 teaspoon ground black pepper
Instructions:
- In a large bowl, mix together black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeño pepper, and garlic. Set aside.
- In a saucepan over medium-high heat, simmer rice vinegar, olive oil, sugar, salt, and black pepper until sugar dissolves, about 5 minutes. Let it cool to room temperature, then pour over the beans. Chill covered for 2 hours or overnight. Drain before serving.