Since part of my blogging goal is to capture our best-loved recipes, it's about time I devoted a ditty to "Cowboy Caviar."
My mom discovered this gem years ago at a party and we've been making it ever since. People love it and I'm always asked multiple times for the recipe. It's especially great for summer gatherings, since it's cool and refreshing. I've altered the original to up the flavor punch and I'm telling you - it's fantastic. Give it a try - your friends will thank you! Just be sure to leave at least 4 hours for the ingredients to jive together before serving!
* This recipe is very forgiving, so alter it however you like. Sometimes I add canned diced tomatoes (drained), cilantro, or avocado.
Cowboy Caviar
For the Dressing:
3/4 cup sugar
3/4 cup olive oil
3/4 cup apple cider vinegar
1/4 tsp salt
cracked pepper (however much you think)
Combine all ingredients in a sauce pan. Simmer until sugar is dissolved. Cool.
For the Rest of It:
1 can pinto beans, drained and rinsed
1 can white or shoe peg corn, drained and rinsed
1 can black eyed peas, drained and rinsed
1 small jar pimentos, drained (optional)
1 small jar (or however much you think) diced jalapeño
2 green onions, sliced thin
1 green pepper, diced
2-3 celery stalks, diced
Additional salt, to preference
Tostitos Scoops
Combine all ingredients, stir in cooled dressing. Refrigerate at least 4 hours. Serve drained, or with a slotted spoon.
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| Sorry these pics aren't the greatest, but you get the idea. |
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| For this batch, I added some orange pepper. You can add anything you want, really. |
