Cowboy Salsa

Cowboy salsa (aka cowboy caviar)


  • 1 can pinto beans, drained and rinsed
  • 1 can black-eyed peas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can sweet yellow & white corn, drained and rinsed
  • 1 California avocado, diced
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • ½ to 1 cup chopped green onion
  • Diced jalapeno pepper to taste
  • ¼ cup apple cider vinegar
  • ¼ cup balsamic vinegar
  • ¼ cup granulated sugar
  • ¼ cup canola oil
  • ½ tsp salt
  • ½ tsp pepper


  1. In a large bowl combine pinto beans, black-eyed peas, black beans, corn, celery, red bell pepper, green onion and jalapeno pepper. (Don’t add avocado until ready to serve.)
  2. In a small saucepan combine cider vinegar, balsamic vinegar, sugar, oil, salt and pepper. Bring to a boil and boil until sugar dissolves. Let cool.
  3. Pour over ingredients in bowl and toss to coat. Refrigerate overnight.
  4. Add avocado just before serving and toss to coat evenly.

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