Post by jenjie on Jun 5, 2016 2:44:14 GMT
I tried this at a party today. It has to be the best tasting thing I have put in my mouth in a long time! My kids asked if I was going to ask for the recipe. "No I'm going to demand it!" LOL I'm not sure if this is the exact recipe because she told me it came from Pinterest and I can't find her account. But it looks right. And she sent a big container of it home with me. 
good thing because I think I could eat this every day!
www.culinaryhill.com/cowboy-caviar-recipe/?m#comment-31351
Cowboy Caviar Recipe
Yield: 12 servings
Prep Time: 15 min
Cook Time: 1 hour 5 min
Total Time: 1 hour 20 min
Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.
Cowboy Caviar Recipe
Yield: 12 servings
Prep Time: 15 min
Cook Time: 1 hour 5 min
Total Time: 1 hour 20 min
Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.
Ingredients:
1/2 cup olive oil
1/3 cup sugar (see notes)
1/3 cup white wine vinegar
1 teaspoon chili powder
1 teaspoon salt
1 pound Roma tomatoes, seeded and diced
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can super sweet corn, drained (see notes)
1 red onion, diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup chopped cilantro (1 bunch)
Directions:
In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.
Notes:
Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
1 sweet onion or a bunch of green onions may be substituted for the red onion.
A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
In the Midwest, we like the sugar in this recipe. I personally think it tastes great. BUT. If you think 1/3 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time. A couple of readers have suggested this is way too sweet and they were disappointed. It breaks my heart. You can always add more vinegar and salt if you want to try to save your batch. But I swear, this is how we eat it in America's Dairyland. And we love it.
good thing because I think I could eat this every day!www.culinaryhill.com/cowboy-caviar-recipe/?m#comment-31351
Cowboy Caviar Recipe
Yield: 12 servings
Prep Time: 15 min
Cook Time: 1 hour 5 min
Total Time: 1 hour 20 min
Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.
Cowboy Caviar Recipe
Yield: 12 servings
Prep Time: 15 min
Cook Time: 1 hour 5 min
Total Time: 1 hour 20 min
Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.
Ingredients:
1/2 cup olive oil
1/3 cup sugar (see notes)
1/3 cup white wine vinegar
1 teaspoon chili powder
1 teaspoon salt
1 pound Roma tomatoes, seeded and diced
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can super sweet corn, drained (see notes)
1 red onion, diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup chopped cilantro (1 bunch)
Directions:
In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.
Notes:
Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
1 sweet onion or a bunch of green onions may be substituted for the red onion.
A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
In the Midwest, we like the sugar in this recipe. I personally think it tastes great. BUT. If you think 1/3 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time. A couple of readers have suggested this is way too sweet and they were disappointed. It breaks my heart. You can always add more vinegar and salt if you want to try to save your batch. But I swear, this is how we eat it in America's Dairyland. And we love it.
But you are right, it is delicious!
