Tangy Cowboy Caviar

Tangy Cowboy Caviar

Dan Ader

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

8 h 30 m servings 300 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 725 mg
  • 29%

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  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.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

I make a variation of this and love it!! I use 2 cans each of shoe peg corn and black beans, about 2 cups of diced celery, a third of a medium diced sweet onion, and half of a diced red pepper. ...

Very easy to make and very good.

Other stories that may interest you