SEARCH
More 1 Photos

Tangy Cowboy Caviar Recipe

Recipe by: Dan Ader

"This sugar-free variation is sweet and tangy and great as a dip, on chicken or pork, or as a salad topping or side dish."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook
  • Ready In8 h 30 m
  • 1Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.
  • 2Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.
Ingredients
  • 8 servings
  • 300 cals
  • 3 (11 ounce) cans white shoepeg corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 red onion, diced
  • 2 tablespoons vegetable oil
  • 1/2 cup granular sweetener (such as Equal®)
  • 1/2 cup apple cider vinegar
  • 2 cups water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    300
    15%
  • Fat:
    4.9
    7%
  • Carbs:
    43
    14%
  • Protein:
    24.5
    49%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like