cowboy caviar

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)

Directions:

1. Combine salsa ingredients in a large bowl.
2. Combine marinade ingredients on the stove and heat until sugar dissolves.  Let cool completely.
3. Once marinade is completely cooled, pour over salsa.
4. Let salsa marinade overnight and drain the next day.
5. Serve with tortilla chips, on fish tacos, etc. and eat until you physically can’t button your pants!