Slow Cooker Cowboy Caviar

Ingredients

• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black-eyed peas, rinsed and drained
• 1 (15-ounce) can whole kernel corn, drained
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1/2 red onion, diced
• 1 jalapeño, seeded and minced (optional)
• 1/2 cup chopped cilantro
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions

1. 1.Combine Ingredients

   In a slow cooker, combine the black beans, kidney beans, black-eyed peas, corn, red bell pepper, orange bell pepper, red onion, jalapeño (if using), and cilantro.

2. 2.Prepare Dressing

   In a small bowl, whisk together the red wine vinegar, olive oil, lime juice, sugar, chili powder, cumin, salt, and pepper.

3. 3.Pour Dressing

   Pour the dressing over the bean and vegetable mixture in the slow cooker.

4. 4.Slow Cook

   Cover and cook on low for 2 hours, or until the flavors have melded together. Stir occasionally.

5. 5.Serve

   Serve warm or chilled with tortilla chips. Garnish with extra cilantro, if desired.

Nutritional Information

Equipment

• Slow cooker
• Mixing bowl
• Measuring cups and spoons
• Knife
• Cutting board

Tips

• For a spicier kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
• If you don't have red wine vinegar, apple cider vinegar or white wine vinegar can be substituted.
• This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
• Add diced avocado just before serving for extra creaminess.

Frequently Asked Questions