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Cowboy Caviar
This one calls for a yee-haw! Pickled mustard seeds add sweetness and tang to a combination of zesty black beans, sweet corn, and roasted red bell peppers. Serve as a dip for chips or top crisp crostini for a hearty snack, app, or side.
- Prep Time
20 Mins
- Cook Time
30 Mins
- Serves
45
INGREDIENTS
Pickled Mustard Seeds
- 1 cup Mustard Seeds
- 2 cups Apple Cider Vinegar
- 1 cup Granulated Sugar
Cowboy Caviar
- 1 recipe Pickled Mustard Seeds
- 4.5 cups Bush’s Best® Easy Entrées® Taco Fiesta™ Black Beans, Drained
- 4.5 cups Corn Kernels, Canned, Drained
- 2.25 cups Roasted Red Bell Peppers, Canned, Drained
- 1 Tbsp Kosher Salt
- 2 Tbsp Ground Black Pepper
INGREDIENTS
Pickled Mustard Seeds
- 1 cup Mustard Seeds
- 2 cups Apple Cider Vinegar
- 1 cup Granulated Sugar
Cowboy Caviar
- 1 recipe Pickled Mustard Seeds
- 4.5 cups Bush’s Best® Easy Entrées® Taco Fiesta™ Black Beans, Drained
- 4.5 cups Corn Kernels, Canned, Drained
- 2.25 cups Roasted Red Bell Peppers, Canned, Drained
- 1 Tbsp Kosher Salt
- 2 Tbsp Ground Black Pepper
DIRECTIONS
- First, prepare the Pickled Mustard seeds by placing mustard seeds in a heat-safe container.
- In a medium sauce pot, whisk together apple cider vinegar and sugar over high heat until it comes to a boil and the sugar is dissolved.
- Pour the vinegar-sugar mixture over the mustard seeds. Cool to room temperature. Cover and refrigerate for 2 hours.
- Mix pickled mustard seeds with all remaining ingredients until well incorporated. Transfer into a container, cover, and refrigerate until needed.
- Serve 1/4 cup of cowboy caviar per person.
