Saturday, June 19, 2010

Cowboy Caviar

  The first time I tried cowboy caviar, I was on a boat at a friend's house.  I could have eaten the whole bowl!  I googled for the recipe and was directed to a festival in Montana, where cowboy caviar is served.  However, it had nothing to do with these ingredients and the main ingredient of THEIR recipe was chopped off of male animals.  Yuk.  Some people will eat anything.  This has become a popular recipe and I can buy it pre-made in the deli at our local Piggly Wiggly.  It tastes best being homemade though.

1 can (14 ounces) pinto beans, rinsed well
1 can (14 ounces) black-eyed peas, rinsed well
1 to 2 ribs celery, chopped
1 medium red onion, chopped
1 red bell pepper, chopped
1 can (11 ounces) white shoe peg corn, drained
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 cup sugar

Place beans, peas, celery, red onion, pepper and corn in plastic resealable bowl.

In saucepan, bring olive oil, vegetable oil, cider vinegar and sugar to boil, then cool. Pour over vegetables and marinade in refrigerator 24 hours. Stir occasionally during marinating. Drain and serve with tortilla chips. Makes about 6 cups.

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