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Cowboy Caviar Recipe

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This recipe for Cowboy Caviar, by , is from Serenity 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!

Miranda Kuschel


1 (15 ounce) can Black beans
1 (15 ounce) can Black-eyed peas
1 c. Cilantro
1 (11 ounce) can Corn, super sweet
½ c. Green bell pepper
½ c. Red bell pepper
1 Red onion
1 lb Roma tomatoes
Baking & Spices
1 tsp. Chili powder
1 tsp. Salt
⅓ c. Sugar
Oils & Vinegars
½ c. Olive oil
⅓ c. White wine vinegar

1. Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
2. Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl.
3. In a small bowl, whisk together the olive oil, 2 tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.




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