Elevated Cowboy Caviar Recipe: A Delicious Bean Salsa

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (11 ounce) can yellow shoepeg corn, drained
• 1 cup diced celery
• 1 small bunch cilantro leaves, chopped
• 0.5 red bell pepper, diced
• 0.5 yellow bell pepper, diced
• 0.5 cup chopped green onion
• 1 (2 ounce) jar chopped pimento peppers
• 2 tablespoons minced jalapeno pepper
• 1 tablespoon minced garlic
• 0.5 cup rice vinegar
• 0.5 cup extra virgin olive oil
• 0.33 cup white sugar
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Instructions

1. In a large bowl, combine black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, bell peppers, green onion, pimentos, jalapeño, and garlic. Set the mixture aside.
2. In a saucepan, bring rice wine vinegar, olive oil, sugar, salt, and black pepper to a boil over medium-high heat, stirring until the sugar is completely dissolved, approximately 5 minutes. Allow the mixture to cool to room temperature, then pour it over the bean mixture. Cover the bowl and refrigerate for a minimum of 2 hours, or preferably overnight. Drain any excess liquid before serving.

Nutrition

• Calories: 266 kcal
• Fat Content: 12 g
• Fiber Content: 7 g
• Sugar Content: 9 g
• Sodium Content: 710 mg
• Protein Content: 7 g
• Carbohydrate Content: 33 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g