Ingredients
-
1
-
1
-
1
-
1
-
1
-
3 - 4
-
1
-
1/4
-
1/4
-
1/3
-
-
-
-
-
Directions
Colorful Cowboy Caviar, This is a great make-ahead dip and a welcome change from the basic cheese and sour cream type dips that show up a every gathering The nice thing is the longer it marinates, the better it gets Frees up your time for other dishes It’s also a very forgiving recipe get creative and add or delete vegetables to suit your taste I particularly like to serve this with Fritos but again, choose the chip of your choice :-), The sauce is the key!!! We eat this just as a salad use what I have in cupboard for beans, peas, onions and peppers The longer it sits the better it becomes I have also sub-ed honey for the sugar and it was just as good also used olive oil, This was awesome! I made the following changes: cannelini (sp?) beans for the pinto beans, black beans for the black eyed peas, and yellow pepper for the green pepper (more color – tastes sweeter) The only change I might make for next time is that I might use a tad bit less sugar This was a do over!
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Steps
|
1
Done
|
Rinse Starch Off Beans. |
|
2
Done
|
Drain Vegetables. |
|
3
Done
|
Mix 1/4 Cup Oil, 1/4 Cup Vinegar and 1/3 Cup Sugar. |
|
4
Done
|
Boil Until Sugar Is Dissolved. |
|
5
Done
|
Pour Over the Drained Vegetables. |
|
6
Done
|
Mix Well. |
|
7
Done
|
Cover and Refrigerate at Least 24 Hours, Stirring Occasionally. |
|
8
Done
|
Serve With Fritos or Other Dipping Chips. |
