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Tangy Cowboy Caviar

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."
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8 h 30 m servings 300 cals
Original recipe yields 8 servings

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  • Prep

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  1. Mix 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.
  2. Put 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.

Nutrition Facts

Per Serving: 300 calories; 4.9 g fat; 43 g carbohydrates; 24.5 g protein; 0 mg cholesterol; 725 mg sodium. Full nutrition

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I make a variation of this and love it!! I use 2 cans each of shoe peg corn and black beans, about 2 cups of diced celery, a third of a medium diced sweet onion, and half of a diced red pepper. ...

Very easy to make and very good.