Cowboy Caviar

Online recipe · as published / commonly shared

Servings: 8 · Prep 15 min · Additional 20 min · Total 35 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A bean and vegetable salad in a tangy dressing. It keeps and travels well.

Mix together in a large bowl:

1 (15.5 ounce) can black beans, drained

1 (15.5 ounce) can black-eyed peas, drained

1 (14.5 ounce) can diced tomatoes, drained

2 cups frozen corn kernels, thawed

½ medium onion, diced

¼ medium green bell pepper, finely chopped

½ cup chopped pickled jalapeño peppers

Season with:

½ teaspoon garlic salt

Then pour in:

1 cup Italian salad dressing

Add:

¾ cup chopped cilantro

Mix until well coated.

Refrigerate until the flavors have melded, at least 20 minutes or up to 3 days, before serving.

Citations

Cookbook ancestor

Reference: Helen Corbitt's Cookbook by Helen Corbitt (1957). Publisher: Houghton Mifflin Harcourt, 1972 edition, hardcover, ISBN 978-0395075777.

We put this together for personal use. See the citations. This is not a cookbook reprint.