TANGY COWBOY CAVIAR

Tangy Cowboy Caviar image

Provided by Dan Ader

Time 8h30m

Yield 8

Number Of Ingredients 12

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3 (11 ounce) cans white shoepeg corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
½ red onion, diced
2 tablespoons vegetable oil
½ cup granular sweetener (such as Equal®)
½ cup apple cider vinegar
2 cups water

Steps:

Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.
Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 43 g, Fat 4.9 g, Fiber 9.8 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 725 mg, Sugar 1.8 g