Saturday, December 29, 2007

Cowboy Caviar

I found this recipe in Annie's cookbook and made some adaptations. It was a HUGE hit at our party :-) --edited 1/12/08, reducing oil by 1/4 cup and adding 1/4 cup vinegar--

Cowboy Caviar

1 1/4 cup cider vinegar
1 cup sugar
3/4 cup oil (I used Canola Oil)
1-3 jalapenos, seeded and minced (I use 3)
3 red bell (sweet) peppers, diced
3 yellow bell (sweet) peppers, diced
2 cans white shoe-peg corn, drained
2 cans black-eyed peas, drained
2 cans pinto beans, drained
1 small onion, diced

Bring vinegar to a boil. Remove from heat and add oil, sugar and minced jalapenos. Cool dressing mixture. Mix together remaining ingredients. Pour dressing mixture over vegetable/bean mixture and marinate overnight. Strain off marinade before serving (this is important or the dish will seem soggy and oily). Store leftovers in the refrigerator; keeps well for up to two weeks. Serve with Scoops tortilla chips.

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