My sister, Kelly, is always creating fun healthy snacks. Sometimes I even try them to see if they are a match for my picky pallet! Today she made Cowboy Caviar! We go hang out with our parents and our grandma for Lunch on Sundays usually and they all loved it! She says its a

“Great dip but today it will also be a great topping on tacos. 🙂 #glutenfree #yum “

Serves: 12

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 California avocado, diced (we did two)
-1 cup chopped celery (I omitted this)
-1 cup chopped red bell pepper (I used orange)
-½ to 1 cup chopped green onion
-Diced jalapeno pepper to taste (I used 3 and de-seeded)
-¼ cup apple cider vinegar
-¼ cup balsamic vinegar (I used Kirkland’s brand balsamic vinaigrette – 1/2 cup – in place of the balsamic vinegar and the canola oil)
-¼ cup granulated sugar
-¼ cup canola oil (I omitted)
-½ tsp salt
-½ tsp pepper
-I added in 1 can of muir Glenn fire roasted diced tomatoes
-I added some chopped cilantro
-I added half a lime squeezed over the diced avocado before adding it to the bowl

Instructions
In a large bowl combine pinto beans, black-eyed peas, black beans, corn, celery, red bell pepper, green onion and jalapeno pepper. (Don’t add avocado until ready to serve.)

In a small saucepan combine cider vinegar, balsamic vinegar, sugar, oil, salt and pepper. Bring to a boil and boil until sugar dissolves. Let cool.Pour over ingredients in bowl and toss to coat. 

Refrigerate overnight.Add avocado just before serving and toss to coat evenly.

 

Hope you enjoy!

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