one of my favorite “dips” if you will for summer.
i basically could eat this as a meal…and yes i have.
just give me a bag of my favorite tortilla chips and i am all set for lunch.
ya know why i also love this for summer? it could sit out like all day and be fine. no dairy. no meat. your good…well in my non professional opinion. lol
BUT you know what is weird? really if you know me you’d know…and be surprised….at how much i like this considering it has raw onions and raw peppers in it…which neither i like. i would venture out to say really dislike. but get it all mixed together with the tangy marinade i am all about it.
so even if you are a raw onion, pepper hater like me give this dip a try…i hope you will like it as much as I.
happy dipping!
cowboy caviar
Print recipeIngredients
- 1 can pinto beans (drained)
- 1 can organic corn (drained)
- 1 can black beans (drained & rinsed)
- 1 can black eyed peas (drained)
- 1 medium onion (chopped)
- 1 green pepper (chopped)
- 1 red pepper (chopped)
- 4 stalks celery (chopped)
marinade
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
Directions
| Over medium heat boil marinade ingredients until sugar is disolved. | |
| marinade | |
| Over medium heat boil marinade ingredients until sugar is disolved. | |
| In serving bowl mix together all the ingredients. Add marinade. Place in refrigerator for at least 6 hours or overnight. If needed drain prior to serving...serve with your favorite tortilla chips...and enjoy! | |
| In serving bowl mix together all the ingredients. Add marinade. Place in refrigerator for at least 6 hours or overnight. If needed drain prior to serving...serve with your favorite tortilla chips...and enjoy! | |
this recipe was shared at my sister’s wedding shower
