This recipe for Cowboy Caviar, by Heather Marquardt, is from Class of 2015,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
15 oz. black eye peas 15 oz. black beans, rinsed 15 oz. corn 14.5 oz. diced tomatoes 4 oz. diced jalapeņo or green chile 1 med. onion, chopped 1 small green pepper, chopped 1 cup Italian salad dressing 1 tbsp. minced cilantro 1/2 tsp. cumin 1/2 tsp. garlic salt
Drain everything then mix all ingredients together in a large bowl. Refrigerate overnight.
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