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Cowboy Caviar Pineapple Dip
Servings:
10
Prep Time:
15
minutes
mins
Total Time:
15
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Appetizer
Cuisine:
Mexican
Ingredients
1/2
cup
olive oil
1/4
cup
sugar
1/4
cup
white vinegar
1
teaspoon
chili powder
1
teaspoon
salt
1
cup
cherry tomatoes
1
15 oz can
Bush’s Cannellini Beans, rinsed and drained
1
15 oz can
Bush’s black beans, rinsed and drained
1
20 oz can
pineapple slices (or use fresh pineapple)
1
11 oz can
super sweet corn, drained
1
large cucumber
,
seeded
1
red onion
,
diced
1
diced yellow bell pepper
,
or orange
1
diced red bell pepper
1
cup
chopped cilantro
,
1 bunch
1-2
jalapeno pepper
,
finely diced (optional)
Instructions
In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.
Using your Hamilton Beach 14 Cup Dicing Food Processor, dice separately the pineapple, peppers, onion, cucumber, and jalapeno.
Add tomatoes, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors (optional). Serve chilled or at room temperature.