This salad recipe was shared with me by Eve Allram. In her words, “It is so tasty, and the best thing about it is that you can store it in your refrigerator for up to 2 weeks. This gets better, day by day….if you can keep it that long.”

Cowboy Caviar

2/3 c. oil
1/2 c. Cider vinegar
1/2 c. sugar
1 t. salt
4 garlic cloves, minced
1 red onion, diced
1 green bell pepper, diced
1 c. celery, diced
1 Jalapeno, diced
1 red bell pepper, diced
Cilantro to taste, chopped (opt.)
1 can of Rotel tomatoes, drained
1 can shoepeg corn, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed

Boil the oil, vinegar, sugar and salt. Let it cool. Slice and dice the celery, Jalapeno, onion and the peppers. Drain and rinse the tomatoes, corn, pinto beans and the peas. Mix together and store in covered container up to 2 weeks.

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