Colorful Cowboy Caviar

Colorful Cowboy Caviar created by Mercy

This is a great make-ahead dip and a welcome change from the basic cheese and sour cream type dips that show up a every gathering. The nice thing is the longer it marinates, the better it gets. Frees up your time for other dishes. It's also a very "forgiving" recipe...get creative and add or delete vegetables to suit your taste. I particularly like to serve this with Fritos but again, choose the chip of your choice. :-)

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • Rinse starch off beans.
  • Drain vegetables.
  • Mix 1/4 cup oil, 1/4 cup vinegar and 1/3 cup sugar.
  • Boil until sugar is dissolved.
  • Pour over the drained vegetables.
  • Mix well.
  • Cover and refrigerate at least 24 hours, stirring occasionally.
  • Serve with Fritos or other dipping chips.
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RECIPE MADE WITH LOVE BY

@Merlot
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@Merlot
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"This is a great make-ahead dip and a welcome change from the basic cheese and sour cream type dips that show up a every gathering. The nice thing is the longer it marinates, the better it gets. Frees up your time for other dishes. It's also a very "forgiving" recipe...get creative and add or delete vegetables to suit your taste. I particularly like to serve this with Fritos but again, choose the chip of your choice. :-)"

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  1. chef janell
    The sauce is the key!!! We eat this just as a salad.. I use what I have in cupboard for beans, peas, onions and peppers...The longer it sits the better it becomes. I have also sub-ed honey for the sugar and it was just as good.. also used olive oil
  2. HeatherDiane
    This was awesome! I made the following changes: cannelini (sp?) beans for the pinto beans, black beans for the black eyed peas, and yellow pepper for the green pepper (more color - tastes sweeter). The only change I might make for next time is that I might use a tad bit less sugar. This was a do over!
  3. Grandmakristin
    Good with a few tweaks. I use one can of black beans, one can of black-eyed peas, 1/2 of a red onion finely diced (instead of the green onions), scrape 2-3 cobs of fresh corn, finely dice 1 jalapeno pepper and skip the can of peas. For the dressing mixture...I use 1/4 cup of canola oil, 1/8 cup white vinegar, 1/8 cup cider vinegar and 1/4 cup sugar and boil until sugar is dissolved. Then I squeeze in the juice of 1 lime into the mixture and let it cool. When cooled I pour it over the bean mixture, add some salt or pepper if it seems too sweet, dice up 1 container of cherry or grape tomatoes and combine well. Cool it in the fridge overnight. I add this to a salad with chicken, cheese and a hint of Ranch dressing, scoop it up in tortilla chips or just dive in with a spoon with the fridge door open. I have brought a big bowl to work and it is gone before lunchtime!
  4. Bobtail
    This is so good and refreshing! I have recently moved and had one of my BF's and her DH over for supper to payback for many meals at her house. I served this as a side dish along with grilled chicken tenders, UC86 BLT salad and Marg's Herb and Cheese Biscuit Bites. They raved over it and took the recipe with them. They have a home on the river and plan to serve at their family gatherings. It was so easy to make and the veggies were crisp and flavorful. A great summer dish or all year long. Thanks Merlot!
  5. Gerry
    A long over due review for this easy to make combination that makes a great appetizer - and a wonderful salad side. Tried but didn't manage to find the shoepeg corn, subbed with Peaches and Cream corn niblets which worked very well for me. Served with Tacos and scoopers, have made and served this as an added side as well. We love bean and corn salads and this one makes for a great addition to my family favorites cookbook. Thank you for another Merlot winner!
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