Cowboy Caviar

Ingredients:

• 2 cans of black beans, drained and rinsed

• 2 cans of black-eyed peas, drained and rinsed

• 2 cans of yellow corn, drained and rinsed

• 1 small diced red onion

• 3-4 celery stalks, sliced

• 3-4 diced bell peppers (we like to use a variety of green, red, yellow, and orange)

• 1/2 cup chopped cilantro

Method:

1. Pour all of the ingredients in a colander and let drain well.  

2. Stir it several times when draining.  

3. Put in a bowl that can be sealed tightly.

Marinade:

• 2 Tablespoons Tiger Sauce (or to taste – I like 3 or 4 T)

• 1 cup of oil (almond, canola, vegetable, safflower, or sunflower)

• 2 cups Bragg Raw Apple Cider Vinegar

• 1 cup of sugar

• 1/2 tbs. salt (optional)

• 1/2 tbs. pepper (optional)

Directions:

1. Mix marinade ingredients well and pour over black eyed pea mixture. 

2. Stir well and refrigerate over night. 

3. Before serving, stir well and pour off the liquid, but don’t drain it completely – it is better with some of the liquid.

4. Serve with your favorite tortilla chips or crackers.

5. Combine salsa ingredients in a large bowl.

6. Combine marinade ingredients on the stove and heat until sugar dissolves.  Let cool completely.

7. Once marinade is completely cooled, pour over salsa.

8. Let salsa marinade overnight and drain the next day.

9. Serve with tortilla chips, on fish tacos, etc. and eat until you physically can’t button your pants!