Friday, June 3, 2011

Cowboy Caviar!

Yee Haw, this is the best stuff going! This recipe came through my friend Sherri and it can't get any easier! It is a great, quick dish to take along to a party or cook out this summer!

Cowboy Caviar

1 Can Shoepeg Corn

1 (15.5 oz) Can Black Beans

1 (15.5 oz) Can Black Eyed Peas

1 (15.5 oz) Can Pinto Beans

1 (15.5 oz) Can Chick Peas or Garbanzo Beans

1 Small Red Onion, diced

1 Green or Red Pepper, diced

1 Tbsp. Cilantro (optional)

1/2 C. Sugar

1/2 C. Oil

1/4 C. Vinegar

Directions: Rinse and drain canned items. Place in a large bowl with pepper and onion. Cook the sugar, oil and vinegar over medium heat until sugar dissolves. Pour over beans and stir together. Chill for 4 hours or longer before serving!


No comments:

Post a Comment