Cowboy Caviar
Cowboy Caviar
4
servings30
minutesA vibrant and zesty mix of beans, peas, tomatoes, corn, onions, bell peppers, and jalapeños, seasoned and dressed to perfection. Perfectly paired with crispy nacho chips.
Contributed by former Storm Track 8 Meteorologist Randy Ollis as seen in the "Tailgaiting Indy Style" cookbook.
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Ingredients
1 (15.5 oz) can Black Beans (Drained)
1 (15.5 oz) can Black-Eyed Peas (Drained)
1 (14.5 oz) can Diced Tomatoes (Drained)
2 cup Corn Kernels
1/2 Medium Onion (Chopped)
1/4 Green Bell Pepper (Finely Chopped)
1/2 cup Pickled Jalapeno Peppers (Chopped)
1/2 tsp Garlic Salt
1 cup Italian Salad Dressing
3/4 cup Cilantro (Chopped)
Directions
- Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro, and toss to coat. Refrigerate for 20 minutes or until ready to serve. Serve with nacho chips.
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