Cowboy Caviar Bean Dip

by Ronica Skarphol Brownson


My original recipe is from my Aunt Carol, but I made a few changes to suit our preferences, and it's easily adaptable. (It will probably be different the next time I make it, but this is today's version!) This is kind of a family tradition at the holidays, and it is always a big hit. It makes a lot but keeps well in the fridge since it's in a vinegar/sugar dressing. I mix it up in an ice cream bucket. Serve with a slotted spoon.

• 2 cans black eyed peas  (rinse & drain)
• 2 cans pinto beans  (rinse & drain)
• 2 cans black beans   (rinse & drain)
• 2 cans shoe peg corn  (drained)
• 1 small can chopped green chiles (drained)
• 1 can sliced jalapenos, drained and chopped fine
• 1 jar roasted red peppers, drained and chopped fine
• 1 med. diced onion (chop fine)
• 1 c. chopped celery (chop fine)
• 1 c. chopped sweet peppers (I used a mix of red, orange and yellow.)

Bring to boil:

• 3/4 c. cider vinegar
• 1/4 c. oil
• 1/2 c. sugar
• juice of one lime
• 2 T. Penzey's Bold Taco seasoning (or any taco seasoning)
• 1 T. Creole Seasoning (Tony Chachere's, or any other all-purpose season salt--to taste.)
• 1 T. Crystal Sauce (or Tabasco)

Bring to boil----cool and pour over ingredients. I do the dressing first, and by the time the veggies are chopped, it is cool enough to pour over. Allow to marinate several hours in the refrigerator. Serve with a slotted spoon and tortilla chips (scoops are perfect).  Keeps a long time in fridge. This can easily be cut in half, but this size serves a crowd!