This is my new go-to party dish. The only change I make is that in exchange for the pinto beans (pintos aren't my favorite) I add another can of either black beans or black-eyed peas. Every party I have served this at it gets rave reviews and people want the recipe. I also love the left overs the next day for a healthy lunch.
We make this salad often in our home. Fast to make. We use whatever beans we have on hand, (try anything, even used garbanzos) use either red or green onion (prefer red cause it's crunchy). Like to use 2 ears of fresh corn roasted on the grill for a couple of minutes on each side or boiled for a few minutes, but in a pinch have used frozen and always use roasted red peppers b/c we don't care for the jarred pimento.
We also use agave instead of sugar and don't need to cook the dressing, just mix it all in one bowl and refrigerate to "marry" flavors.
I might go easier on the dressing depending on the amount of beans I'm using, but judge for yourself.
Great side recipe to have on hand. But refrigerate at least an hour. Great to take to picnics also.
I took this to work needing a vagan option that even the non-vegan co-workers would eat. It was a big hit by all parties. This will be a keeper recipe.
I made this recipe as written. I don't find it helpful to give a recipe a 5-star rating when you change too many of the ingredients. The only thing I did not like about this was the homemade dressing. It was just too sweet for my taste. I prefer the versions that have a little more tangy flavor. With some tweaking on the dressing it would be better. The vegetable and bean combination was nice and it was a very pretty dish. I was surprised that I would like the pinto beans. Never saw Cowboy Caviar with anything other than black beans and black eyed peas. I did think it was a bit too much corn. Would probably use a cup of frozen corn next time.
After frantically searching the house for my own black bean salsa recipe and not being able to find it I made this one. Very good. I made the dressing as written but decided to not use it because of how much oil was in it. I made it again using just the rice vinegar and sugar. a HUGE hit at the party. I loved the pinto beans in it because it gave the salsa a softer texture than my original recipe that used only black beans. Really good thanks so much for posting:)
My family LOVES this! I had been making a version that uses bottled Italian dressing for years. I love this recipe's dressing...so much fresher and lighter. I do cut back the olive oil and sugar to 1/4 c. I prefer red onion. And I don't use celery or pimento. I suggest adding 1/2 to 1 t of cumin to the dressing. It really gives bit of zing without being overtly spicey. Everytime I take this somewhere new I get asked for the recipe!
Great bean salsa! I made this for New Years!
This is really good but definitely need to cut down on the olive oil 1/2 cup is way tooo much. Also its good without the salt and pepper.
Love this salsa! I too improvise with whatever looks good or that I have on hand. Decided to experiment so tonight I made a triple batch and canned it. Had to make about 7x the dressing - which I know is too much but wanted to be sure I had enough to fill each jar. It made 11 and 3/4 jars. All sealed but one - which I plan to open and eat as soon as it is chilled. Can't wait!
