Easy 59 min

Uptown Cowboy Caviar

asian european filipino french greek korean mediterranean middle eastern region side sweet spicy sour bitter savory umami hard fast

Prep

24 min

Cook

35 min

Total

59 min

Ingredients (17)

1 (15 ounce) can black beans, rinsed and drained g

1 (15 ounce) can black-eyed peas, rinsed and drained g

1 (15 ounce) can pinto beans, rinsed and drained g

1 (11 ounce) can yellow shoepeg corn, drained g

1 cup diced celery g

1 small bunch cilantro leaves, chopped g

½ red bell pepper, diced g

½ yellow bell pepper, diced g

½ cup chopped green onion g

1 (2 ounce) jar chopped pimentos g

2 tablespoons minced jalapeño g

1 tablespoon minced garlic g

½ cup rice wine vinegar g

½ cup extra-virgin olive oil g

⅓ cup white sugar g

1 teaspoon salt g

½ teaspoon ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Combine black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, bell peppers, green onion, pimentos, jalapeño, and garlic in a large bowl. Set aside.

Bring rice wine vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar dissolved, about 5 minutes. Cool to room temperature, then pour over bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.