Uptown Cowboy Caviar16 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 2 hr 25 min
“Colorful, delicious bean salsa.” - by Kate
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 266 cal
- 12.1 g
- 32.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 party I ..." See morehave served this at, it gets rave reviews and people want the recipe. I also love the left overs the next day for a healthy lunch."
"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 to us..." See moree 2 ears of fresh corn roasted on the grill for a couple of minutes on each side or boiled for a few minutes, but in a pinch have used frozen and always use roasted red peppers b/c we don't care for the jarred pimento. We also use agave instead of sugar and don't need to cook the dressing, just mix it all in one bowl and refrigerate to "marry" flavors. I might go easier on the dressing depending on the amount of beans I'm using, but judge for yourself. Great side recipe to have on hand. But refrigerate at least an hour. Great to take to picnics also."
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