A few of you have asked me if I would post my recipe for Cowboy Caviar and I am more than happy to do so! This recipe has been a staple in the Rigney fridge since I was pregnant with Sam. At the time, my doctor recommended that I eat a lot of peppers while pregnant, however, I’m not a huge fan of peppers, so this recipe was a very tasty lifesaver!
This recipe is a little difficult to share because I never use the exact measurements twice. If I’m in the mood for more of one ingredient and less of another, then I adjust the recipe to our taste and call it a day.
To make things as simple as possible, I’ll share the ingredients we use most of the time, with the most precise measurements that I can recall! I’m not a rule follower in the kitchen, can you tell? This recipe makes a huge batch, so feel free to cut in half.
Ingredients for Salsa:
- 2 cans of black beans, drained and rinsed
- 2 cans of black-eyed peas, drained and rinsed
- 2 cans of yellow corn, drained and rinsed
- 1 small diced red onion
- 3-4 celery stalks, sliced
- 3-4 diced bell peppers (we like to use a variety of green, red, yellow, and orange)
- 1/2 cup chopped cilantro
Ingredients for Marinade:
- 1 cup of oil (canola, vegetable, safflower, or sunflower)
- 2 cups of apple cider vinegar
- 1 cup of sugar
- 1/2 tbs. salt (optional)
- 1/2 tbs. pepper (optional)
- Combine salsa ingredients in a large bowl.
- Combine marinade ingredients on the stove and heat until sugar dissolves. Let cool completely.
- Once marinade is completely cooled, pour over salsa.
- Let salsa marinade overnight and drain the next day.
- Serve with tortilla chips, on fish tacos, etc. and eat until you physically can’t button your pants!