Cowboy Caviar

Submitted by Kaylene Myers - added 5/1/24

Ingredients

• 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 cup chopped celery
• 1 cup chopped red bell pepper
• 1/2 to 1 cup chopped green onion
• diced jalapeno pepper to taste
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 1/4 cup granulated sugar
• 1/4 cup canola oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 avocado, diced (optional; folded in just before serving)

Instructions

1. Combine pinto beans, black-eyed peas, black beans, corn, celery, red bell pepper, green onion and jalapeno pepper in a large bowl. (Don't add avocado until ready to serve.)
2. Combine apple cider vinegar, balsamic vinegar, sugar, oil, salt and pepper in a small saucepan. Bring to a boil; boil until sugar dissolves. Let cool. Pour balsamic dressing over ingredients in bowl and toss to coat. Refrigerate overnight. Add avocado just before serving and toss to coat evenly (optional). Refrigerate leftovers in an airtight container.