A gift for a friend. Isn't it pretty in the jar?
This salad takes a little time to make as there's alot of chopping, but it lasts 2 weeks in the fridge. Perfect for a pot luck, camping, to pack in a cooler, lunches for the week, or to give as a gift to a neighbour. Yes, you don't always have to give baked goods as gifts. This recipe makes a huge batch.
I served this with homemade turkey burgers and buns and I'll post those recipes next week. Let me tell you, they were awsome! You can also serve this on tortilla chips, pita bread, flat bread crackers or simply with a spoon like we did.
COWBOY CAVIAR (BEAN SALAD)
Boil the oil, vinegar and sugar, and let cool
1 cup oil
1/2 cup sugar
1 cup cider vinegar or red wine vinegar
Dice and place in large bowl
4 stalks celery, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1 yellow bell pepper, diced
3-4 roma tomatoes, diced
Drain, rinse and place in a large bowl with diced vegetables
1 can (15 oz) shoped or white corn
1 can (15 oz) pinto beans
1 can (15 oz) black eyed peas
1 can (15 oz) black beans
1 can (15 oz) chick peas
Salt and ground black pepper to taste.
After oil, vinegar and sugar mixture has cooled, mix it together with the diced vegetables and beans. Store in the refrigerator for up to two weeks. This gets better by the day, if you can keep it that long.
1952, Harper and Row