Every time I make this I get asked for the recipe. I keep it on a file in my computer so I can print and email it easily. To add heat it is also good with jalapenos. Serve with tortilla chips.
Delicious! My family loved it! I used pinto beans, black beans, half an onion, and half a red pepper. When serving, strain the beans with a slotted spoon. You can make another batch with the remaining marinade. Terrific!
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Made this exactly as written except to use black beans instead of black eyed peas. The sauce is way too oily! Oily and not very tasty. Am now considering draining off the sauce somehow and replacing with some Italian dressing. There are better cowboy caviar recipes out there.
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Made this exactly as written except to use black beans instead of black eyed peas. The sauce is way too oily! Oily and not very tasty. Am now considering draining off the sauce somehow and replacing with some Italian dressing. There are better cowboy caviar recipes out there.
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I did the same thing as some of the other cooks here. I made the oil mixture, tasted it, and decided against it. All the veggies really need is salt, pepper, and a bit of cumin. There's enough liquid in the canned beans and corn, even when drained, to make a sauce. I also used chopped tomatoes and a can of green chilis to give it more flavor and kick. Yummy!
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Delicious! My family loved it! I used pinto beans, black beans, half an onion, and half a red pepper. When serving, strain the beans with a slotted spoon. You can make another batch with the remaining marinade. Terrific!
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I didn't care for the dressing at all so I had to throw it out (too oily and flavorless). I'm glad I didn't put it on the bean/corn mixture before tasting it. Instead I used a prepare balsamic vinegar dressing.
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I made this on New Year's Day as a non-traditional way to serve black-eyed peas. I followed the recipe closely but I chose to put in only 1/2 cup of onion because I don't care for the taste of raw onions. This reminds me of Three-Bean Salad and the dressing basically tasted like the liquid from sweet pickles. I boosted the Southwestern flavor by adding some cumin and some chili powder to taste. Not sure I'll make this again since the canned ingredients listed are not usually on my pantry shelf. Thanks for posting.
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This is an excellent recipe except my husband isn't big on the beans so I used a can of the tiny peas drained and a can of French style green beans drained. Otherwise I followed the recipe.
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A friend brought this to a weekend get away and we couldn't get enough of it. So delicious! I will definitely be making this in the future. Might make it for a family birthday party this weekend.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Made this exactly as written except to use black beans instead of black eyed peas. The sauce is way too oily! Oily and not very tasty. Am now considering draining off the sauce somehow and replacing with some Italian dressing. There are better cowboy caviar recipes out there.
I did the same thing as some of the other cooks here. I made the oil mixture, tasted it, and decided against it. All the veggies really need is salt, pepper, and a bit of cumin. There's enough liquid in the canned beans and corn, even when drained, to make a sauce. I also used chopped tomatoes and a can of green chilis to give it more flavor and kick. Yummy!
Delicious! My family loved it! I used pinto beans, black beans, half an onion, and half a red pepper. When serving, strain the beans with a slotted spoon. You can make another batch with the remaining marinade. Terrific!
I didn't care for the dressing at all so I had to throw it out (too oily and flavorless). I'm glad I didn't put it on the bean/corn mixture before tasting it. Instead I used a prepare balsamic vinegar dressing.
I made this on New Year's Day as a non-traditional way to serve black-eyed peas. I followed the recipe closely but I chose to put in only 1/2 cup of onion because I don't care for the taste of raw onions. This reminds me of Three-Bean Salad and the dressing basically tasted like the liquid from sweet pickles. I boosted the Southwestern flavor by adding some cumin and some chili powder to taste. Not sure I'll make this again since the canned ingredients listed are not usually on my pantry shelf. Thanks for posting.
This is an excellent recipe except my husband isn't big on the beans so I used a can of the tiny peas drained and a can of French style green beans drained. Otherwise I followed the recipe.
A friend brought this to a weekend get away and we couldn't get enough of it. So delicious! I will definitely be making this in the future. Might make it for a family birthday party this weekend.