Cowboy Caviar

A fun chip-and-dip snack for any group

15 oz. can black-eyed peas

15 oz. can black (some use pinto) beans

1 small red onion, diced

1 cup shoe-peg corn

One small bunch cilantro, finely chopped

1 orange bell pepper (mostly for color)

2–3 Roma tomatoes, chopped

2–3 jalapeños (to taste)

1 small jar pimentos (optional)

1 cup celery, diced (optional)

Dressing:

1 tsp salt

½ tsp pepper

¾ cup cider vinegar (red wine is less sweet)

1 Tbsp water

½ cup olive oil

1 cup white sugar

Combine the dressing ingredients in a saucepan and bring to boil. Remove from heat and cool completely. Drain all caviar ingredients and mix together. Pour the dressing over the caviar and marinate overnight. Drain and serve with corn chips.

Consider most (if not all) ingredients optional and try variations. Some suggest dumping the caviar mixture over a package of cream cheese spread on a plate and garnished with hard boiled, cooked eggs around the edges. Wow!

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