Cowboy Caviar
Carol served this delicious dish at our 2017 Tastee Luncheon.
2 medium bell peppers, seeded and diced
¼ c yellow onion, minced
1 c corn, fresh or frozen
1 T parsley, chopped
1 (14-16 oz.) can black beans or other beans, rinsed and drained
salt to taste
ground black pepper
Dressing
2 c sugar 3 T balsamic vinegar
1 c water 2 T extra virgin olive oil
½-1 t salt 1 T water
1 c vinegar 1 t garlic, minced
7-8 whole cloves ½ t cumin
¼ c rice vinegar ½ t chili powder
½ t salt
Combine vegetables, salt, and pepper.
Whisk together ingredients for dressing and pour over the bean mixture. Cover and refrigerate 1 hour or overnight.
Stir before serving.