Cowboy Caviar

 1/3    cup olive oil
   ¾    cup apple cider vinegar
    1    tsp. black pepper
   ¼    tsp. garlic powder
   ½    cup sugar

    1    can garbanzo beans/chickpeas
    1    can pinto beans
    1    can black beans
    1    can great northern beans
    1    can black-eyed peas
    3    bell peppers of varying colors
    1    small red onion
        Jalapeño pepper, optional


In a small saucepan, bring dressing ingredients to a boil and cool. Drain and rinse beans. Remove seeds from bell peppers and jalapeño, if using, and chop peppers and onion into a small dice. In a large bowl, combine beans and veggies and toss with cooled dressing. Cover and allow to set in the fridge for 24 to 48 hours before serving. Stir before enjoying and serve with tortilla or pita chips as an appetizer, as an accompaniment or anytime snack (without chips is just as tasty!). Keeps well refrigerated up to 14 days.


Recipe by North Dakota Living test kitchen