cowboy caviar

Ingredients

• Black beans

  canned, low-sodium, drained

  1 can or 425g

• Cowpeas

  mature seeds, canned, plain

  15 oz or 425g

• Kidney beans

  canned

  425g

• Corn with red and green peppers

  canned, solids and liquids

  425g

• Onion

  raw

  1 cup, chopped or 160g

• Celery

  raw

  1 stalk, medium or 40g

• Apple cider vinegar

  1 cup or 239g

• Granulated sugar

  white

  ½ cup or 100g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 dash or 0.1g

• Parsley

  dried

  1 tsp or 0.5g

• Celery Salt

  McCormick

  ¼ teaspoon or 0.7g

• Water

  1 cup or 237g

Directions

1. In medium/large bowl, drain and rinse all beans. Add drained corn, onions and celery.
2. Combine vinegar, sugar, salt and pepper, then pour over beans.
3. Stir well. Liquid should cover beans, add water as needed. Refrigerate for 2 hours.
4. **note** Better the longer you wait (2-3 days, up to 2 weeks) - if tomato or avocado are added, taste good, but will not keep well.
5. **note** Celery is important to flavor - celery stalk may be optional if celery salt is used
6. **note** Sugar keeps better, substitutes quickly taste bitter/off
7. **note** Can mix and match beans, but keep ratio 3 can bean 1 can corn