Cowboy Caviar, a Recipe from Luci's Healthy Marketplace

A Vegetarian Recipe From a Local Phoenix, Arizona Restaurant

Cowboy Caviar
••• Cowboy Caviar. Alison Lewis, courtesy Luci’s Healthy Marketplace

Lucia Schnitzer, owner of Luci’s Healthy Marketplace in Phoenix, is offering up her favorite game day recipe! Cowboy Caviar is a simple and delicious dish that can be served as a dip or a salad -- or just grab a spoon and dig in! All the ingredients for this recipe are readily available at all local full-service grocery stores.

Locally-owned Luci’s Healthy Marketplace is a unique café that boasts a full menu, coffees and drinks.

Not only can you enjoy dining in, but you can also shop for healthy items to make nutritious meals at home. Cowboy Caviar is not on the menu at Luci's, though, so you'll have to make it yourself.

Luci’s Healthy Marketplace
1590 E. Bethany Home Road
Phoenix, Arizona 85014

www.lucishealthymarketplace.com

Cowboy Caviar Recipe

Serves: ten

Ingredients:

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can black-eyed peas, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 (11 ounce) can yellow corn, drained

1 cup diced celery

1 small bunch cilantro leaves, chopped

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 cup chopped green onion

1 (2 ounce) jar chopped pimento peppers

2 tablespoons minced jalapeño pepper

Vinaigrette:

1/2 cup rice vinegar

1/2 cup extra virgin olive oil

1/3 cup coconut sugar (low glycemic) or regular sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

Preparation:

1. Combine the black beans, black-eyed peas, pinto beans, corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.

2. Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about five minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

Recipe reprinted with permission.