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Uptown Cowboy Caviar

By: Kate

"Colorful, delicious bean salsa."

Rate/Review | Read Reviews (9)

Prep Time:
20 Min

Cook Time:
5 Min

Ready In:
2 Hrs 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup chopped green onion
1 (2 ounce) jar chopped pimento peppers
2 tablespoons minced jalapeno pepper
1 tablespoon minced garlic
1/2 cup rice vinegar
1/2 cup extra virgin olive oil
1/3 cup white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions

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.