Tangy Cowboy Caviar recipe
All Recipes Salad Beans Bean and Corn Salad Recipes
Ingredients
- 3 (11 ounce) cans white shoepeg corn, drained 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can pinto beans, rinsed and drained 1 (15 ounce) can black-eyed peas, rinsed and drained 1 red bell pepper, diced 1 yellow bell pepper, diced 1 orange bell pepper, diced ½ red onion, diced 2 tablespoons vegetable oil ½ cup granular sweetener (such as Equal®) ½ cup apple cider vinegar 2 cups water
Nutrition Info
- 300.3 caloriescarbohydrate: 43 gcholesterol: : -fat: 4.9 gfiber: 9.8 gprotein: 24.5 gsaturatedFat: 0.7 gservingSize: -sodium: 725 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Tangy Cowboy Caviar
Directions
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Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl, stir in vegetable oil.
Put granular sweetener into a bowl, stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture, toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.