The first time I had Cowboy Caviar, we were at a party on a lake and were cruising around the lake on a "party boat." That almost makes me sound exciting. It was a pontoon boat full of old people--like me. This is a flavorful and nutritious mixture and very nice with tortilla chips.
So I had to find the recipe. NOW you can buy Cowboy Caviar in any deli--it's very common, but at that time it was a new thing. What do people do when they need to find something out like a recipe? They Google it. And I did.
NOW, if you Google "cowboy caviar," you are directed to hundreds of recipes, pretty much like this one. At that time, however, I was directed to a site for a "testicle festival." You see, cowboy caviar (also known as Rocky Mountain Oysters) was actually a recipe using, as a primary ingredient, a certain body part of male cows.
1 can (14 ounces) black-eyed peas, rinsed well
1 to 2 ribs celery, chopped
1 medium red onion, chopped
1 red bell pepper, chopped
1 can (11 ounces) white shoe peg corn, drained
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
Place beans, peas, celery, red onion, pepper and corn in plastic re-sealable bowl.
In a saucepan, bring olive oil, vegetable oil, cider vinegar, and sugar to boil, then cool. Pour over vegetables and marinade in refrigerator 24 hours. Stir occasionally during marinating. Drain and serve with tortilla chips. Makes about 6 cups.
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