Tangy Cowboy Caviar

Tangy Cowboy Caviar

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Dan Ader 0

"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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8 h 30 m servings 300 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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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.


  • 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.


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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.

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