cowboy caviar

Ingredients

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Cowpeas

  Common (blackeyes, crowder, southern), mature seeds, canned, plain

  15 oz or 425g

• Kidney beans

  All types, mature seeds, canned

  425g

• Corn with red and green peppers

  Canned, solids and liquids

  425g

• Onions

  Raw

  1 cup, chopped or 160g

• Celery

  Raw

  1 stalk, medium or 40g

• Vinegar

  Cider

  1 cup or 239g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Celery Salt

  McCormick

  ¼ teaspoon or 0.7g

• Water

  Plain, clean water

  1 cup or 237g

Directions

1. In medium/large bowl, drain and rinse all beans. Add drained corn, onions and celery.
2. Combine vinegar, sugar, salt and pepper, then pour over beans.
3. Stir well. Liquid should cover beans, add water as needed. Refrigerate for 2 hours.
4. **note** Better the longer you wait (2-3 days, up to 2 weeks) - if tomato or avocado are added, taste good, but will not keep well.
5. **note** Celery is important to flavor - celery stalk may be optional if celery salt is used
6. **note** Sugar keeps better, substitutes quickly taste bitter/off
7. **note** Can mix and match beans, but keep ratio 3 can bean 1 can corn