Uptown Cowboy Caviar

This colorful bean salsa is so easy to put together. Serve it with tortilla chips, or add a scoop to some mixed greens for a hearty salad.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 266 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon minced garlic
• 1 cup diced celery
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (2 ounce) jar chopped pimento peppers
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 2 tablespoons minced jalapeno pepper
• 1 (11 ounce) can yellow shoepeg corn, drained
• 1 small bunch cilantro leaves, chopped
• 0.5 teaspoon ground black pepper
• 0.5 red bell pepper, diced
• 0.33333334326744 cup white sugar
• 0.5 cup chopped green onion
• 0.5 cup rice vinegar
• 0.5 cup extra virgin olive oil
• 0.5 yellow bell pepper, diced

Recipe Instructions

Step 1

Combine black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeño pepper, and garlic in a large bowl. Set aside.

Step 2

Bring 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. Allow to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.