I love the recipe inspiration I get from my Mom. When Mike and I went to Minnesota to visit her, she introduced us to Cowboy Caviar. This is probably one of my most favorite things to have on hand at home. The recipe is really easy and will make enough to last throughout the week. The best part is you can adjust the ingredients to alter to your liking. For example, my mom likes to use black beans instead of pinto beans.
The flavors from the corn, beans and peppers are so refreshing together. The first time we tried this, we ate it with chips. Mike and I loved the flavors so much that we started using it with tacos, chicken, fish and eggs (my favorite). I absolutely love to sauté the mix with a little olive oil in a skillet and make a sunny side up egg to go with it. Or, just grab a spoon and dive in.
I recommend making this a day in advance so the flavors have time to blend together. If you don’t have the time, this should be good to go after a couple hours in the fridge.
1 can pinto beans, drained and rinsed
1 can chickpeas/garbanzo beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 can corn, drained & rinsed
1 small jar pimento, rinsed and diced
1 jalapeño, diced, seeds and stems removed
2 poblanos, diced, seeds and stems removed
2 celery stalks, diced
1-2 bunches of scallions, finely chopped
1 red pepper, diced
1/3 cup sugar
1/3 cup olive oil
1/3 cup rice vinegar
Salt & pepper to taste
1. In a large bowl, combine the first 10 ingredients and mix together well.
2. In a small pot over medium heat, combine the sugar, olive oil and rice vinegar.
3. Stir while bringing to a boil and let boil for 1 minute or so.
4. Remove from heat and let cool completely.
5. Once cooled, add the oil/sugar mixture to the beans and peppers. Mix well.
6. Let chill in the fridge for a couple of hours.
7. Drain the mixture so it doesn’t sit in too much oil and become soggy.
8. Add salt and pepper to taste.
9. Store in containers in the fridge and serve with chips or other dinner varieties.
All images © Regan Baroni 2015.