Tangy Cowboy Caviar recipe

All Recipes Best Recipe Salad Beans Bean and Corn Salad Recipes

Ingredients

3 (11 ounce) cans white shoepeg corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
½ red onion, diced
2 tablespoons vegetable oil
½ cup granular sweetener (such as Equal®)
½ cup apple cider vinegar
2 cups water

Nutrition Info

300.3 calories
carbohydrate: 43 g
cholesterol: : -
fat: 4.9 g
fiber: 9.8 g
protein: 24.5 g
saturatedFat: 0.7 g
servingSize: -
sodium: 725 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl, stir in vegetable oil.

  2. Put granular sweetener into a bowl, stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture, toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.

Recipe Yield

8 servings

Recipe Note

This sugar-free variation is sweet and tangy and great as a dip, on chicken or pork, or as a salad topping or side dish.

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