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Cowboy Caviar Recipe

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This recipe for Cowboy Caviar, by , is from The Ballard/McGovern Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Peggy Snow

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. white vinegar
1/2 c. sugar
1 c. oil
2 tbsp. balsamic vinegar
2 small cans white shoepeg corn
1 can pinto beans
1 can black-eyed peas (Great Northern beans can be used as a substitute)
1 can black beans
1 each green, red and yellow peppers, chopped
1/2 medium red onion, chopped
cilantro, chopped, to taste

Directions:
Directions:
1. Bring 1st four ingredients to a boil and let cool. This will be your dressing.
2. Drain and rinse all of the canned ingredients and put in a large bowl.
3. Add fresh ingredients.
4. Pour cooled dressing over vegetables and stir. You may not need all of the dressing.
5. Refrigerate overnight or at least a few hours for flavors to combine.

Courtesy of Krysta Steen at www.krystasteen.com

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We love to eat it with tortilla chips. Brooke will live on it for days :)

 

 

 

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