Uptown Cowboy Caviar

Uptown Cowboy Caviar

Kate

"Colorful, delicious bean salsa."
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Ingredients

2 h 25 m servings 266 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 710 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. 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.
  2. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 31
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This is my new go-to party dish. The only change I make is that in exchange for the pinto beans (pintos aren't my favorite) I add another can of either black beans or black-eyed peas. Every pa...

We make this salad often in our home. Fast to make. We use whatever beans we have on hand, (try anything, even used garbanzos) use either red or green onion (prefer red cause it's crunchy). Like...

I took this to work needing a vagan option that even the non-vegan co-workers would eat. It was a big hit by all parties. This will be a keeper recipe.

I made this recipe as written. I don't find it helpful to give a recipe a 5-star rating when you change too many of the ingredients. The only thing I did not like about this was the homemade dre...

After frantically searching the house for my own black bean salsa recipe and not being able to find it, I made this one. Very good. I made the dressing as written but decided to not use it becau...

Great bean salsa! I made this for New Years!

This is really good, but definitely need to cut down on the olive oil, 1/2 cup is way tooo much. Also, its good without the salt and pepper.

Love this salsa! I too, improvise with whatever looks good, or that I have on hand. Decided to experiment, so tonight I made a triple batch and canned it. Had to make about 7x the dressing - ...

This was really delicious! I used about 2T of olive oil (max). I used slightly less than 1/3 of a cup of sugar too. My whole family enjoyed it. Thanks for a great recipe!

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