Uptown Cowboy Caviar recipe
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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 ½ red bell pepper, diced ½ yellow bell pepper, diced ½ cup chopped green onion 1 (2 ounce) jar chopped pimento peppers 2 tablespoons minced jalapeno pepper 1 tablespoon minced garlic ½ cup rice vinegar ½ cup extra virgin olive oil ⅓ cup white sugar 1 teaspoon salt ½ teaspoon ground black pepper
Nutrition Info
- 265.8 caloriescarbohydrate: 32.6 gcholesterol: : -fat: 12.1 gfiber: 6.8 gprotein: 7.2 gsaturatedFat: 1.7 gservingSize: -sodium: 709.9 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Uptown Cowboy Caviar
Directions
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Combine the black beans, black-eyed peas, pinto beans, shoepeg 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.