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Cowboy Cavier

6

ounces Pinto beans, (1/2 can)

12

ounces Blackeyed peas w/ jalapeno, (1 can) ***

12

ounces White shoepeg corn, (1 can)

4

ounces Pimento pepper, (small jar)

1

cup

Green pepper chopped

1

cup

Celery chopped

1

small

Onion finely chopped

1

teaspoon

Salt

1/2

teaspoon

Pepper

1

tbs

Water

3/4

cup

Cider vinegar

1/2

cup

Vegetable oil

1

cup

Splenda - or sugar if you wish

1

Drain beans, peas, corn and pimento and mix together.

2

In a saucepan, bring to boil salt, pepper, water, vinegar, oil and sugar. Cool completely before pouring over bean mixture. Marinate at least 24 hours before serving. Use a slotted spoon to drain the marinade and put the bean mixture into a serving bowl. Serve tortilla chips alongside. Store in saved marinade. Keeps in refrigerator for 2 months. (This is funny because it didn't last 2 days at my house!)

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (115.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

3242.81

Calories From Fat (34%)

1091.3

% Daily Value

Total Fat 124.33g

191%

Saturated Fat 11.45g

57%

Cholesterol 0mg

0%

Sodium 9504.32mg

396%

Potassium 8097.26mg

231%

Total Carbohydrates 419.58g

140%

Fiber 127.19g

509%

Sugar 36.36g

 

Protein 124.27g

249%

Tips

***I had trouble finding the peas/jalapeno so I just put in 2-3 teaspoons of chopped jalapeno. It's a matter of taste preference.Instructions