Tangy Cowboy Caviar

Tangy Cowboy Caviar

2 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    8 h 30 m
Dan Ader
Recipe by  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.”

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (2)

Rate This Recipe


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. After prepping the veggies, I make a vinegarette out of 1/3 c white sugar, 1/3 c apple cider vinegar, and 1/3 c vegetable oil that I heat to boiling in the microwave and pour over the veggies. It's best if you can let it sit overnight...serve with chips and it's guaranteed to be gone quickly :) I even won a cooking contest at work with this!!



Very easy to make and very good.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cowboy Caviar


next recipe:

Aunt Jinny's Tangy Beef Brisket