Cowboy Caviar

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Cowboy Caviar

Prep: 20 minutes plus chilling • Serves: 16

2 cans (15 ounces each) black-eyed peas, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) white shoepeg corn, drained and rinsed or 1 ear fresh corn, kernels cut from cob (about 1 cup)
4 garlic cloves, minced (4 teaspoons)
2 red, orange or yellow bell peppers, finely chopped (about 2 cups)
1 small jalapeño pepper, seeded if desired, and finely chopped (about 3 tablespoons)
1/2 medium red onion, chopped
1/4 cup coarsely chopped fresh cilantro leaves
3/4 cup Heinz apple cider vinegar
1/2 cup olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper

1.1. In large bowl, toss black-eyed peas, beans, corn, garlic, bell peppers, jalapeño, onion and cilantro until combined.

2.In medium bowl, whisk vinegar, oil, salt and black pepper. Pour vinegar mixture over black-eyed pea mixture and toss; cover and refrigerate at least 6 hours or up to 1 day. Toss just before serving. Makes about 8 cups.

Approximate nutritional values per serving (1/2 cup):
152 Calories, 7g Fat (1g Saturated), 0mg Cholesterol, 411mg Sodium,
18g Carbohydrates, 4g Fiber, 2g Sugars, 0g Added Sugars, 5g Protein

Chef Tips:
Include the seeds and veins of the jalapeño pepper for a spicier dish.

Serve Cowboy Caviar with scoop-style tortilla chips or as a side dish.

Smart Swaps:
> This make-ahead favorite often tastes even better after a few hours in the refrigerator when the flavors have had time to meld. Leftovers can also be served over greens or spooned onto grilled chicken for an easy lunch or light meal.