We had the tastiest cowboy caviar over the holiday weekend. Not only did it taste good, but it was loaded with vegetables + beans! I slightly changed the recipe due to preferences. This is gluten free + dairy free! It is meant to be served with chips, but it would also be good as a salsa on top of foods. I plan to add it on top of my tilapia this week.
Huge shoutout to our friends AJ & Jess for making this and bringing it for the 4th of July gathering. It is a new food addiction.
Ingredients:
- 1 can Pinto Beans (rinsed + drained)
- 1 can Black Beans (rinsed + drained)
- 1 can Navy Beans (rinsed + drained)
- 1 can White Shoepeg Corn (rinsed + drained)
- 1 red onion (finely chopped)
- 2 cups finely chopped celery
- 1 cup finely chopped green pepper
- 2 finely chopped jalapeño peppers
- 1 tsp salt
- 1 tsp pepper
- 3/4 cup cider vinegar
- 1/2 cup olive oil
- 1 cup sugar
Directions:
- Mix the beans, corn, onion, celery, green pepper, and jalapeño peppers.
- Bring to a boil the following: salt, pepper, cider vinegar, olive oil, and sugar.
- Pour the boiled ingredients over the mixture of beans and vegetables.
- Cool + serve with chips.
Enjoy! (If you make it, let me know your thoughts!)
TIP:
Use a mandolin to save a bunch of time! This is the one I use: link
