If you surf on Pinterest, you are sure to have stumbled across this salsa time and time again. And each time, you’ve more than likely encountered a different variation. My mother-in-law makes a delicious version, so I asked for the recipe and tweaked a few things to our liking.
We loved it.
Kids ate it.
Good food, happy family.
My favorite thing about this cowboy caviar is that it is forgiving. Omit, add, or double any ingredient you’d like. The dressing is SO easy. I used apple cider vinegar instead of plain, to add more sweetness and allow the cut back on the original sugar amount. I used 2 cans of organic black beans, instead of one black bean, and one black-eyed peas… Do it any way you’d like. Make sure to take this to your next gathering, the bowl will be gone in no time. Or keep it all for yourself. We made this Sunday and it is still good as new!
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cup celery, diced
- 1 bag of frozen white corn, thawed. Use yellow corn if you’d like.
- 1 small onion, diced
- 2 cans of black beans, drained and rinsed
- fresh parsley, chopped
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 cup canola oil (vegetable oil would work too)
- 2-3 garlic cloves, minced
- salt & pepper to taste
Prep all of the peppers, celery, corn, onion, black beans, and parsley. Add them all to a large bowl.
In a small bowl, whisk together the apple cider vinegar, sugar, canola oil and garlic.
Pour dressing over salsa. Stir, add salt and pepper to taste. Store in an airtight container in the fridge. It gets better as it marinades!