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How to make 15 Minute Cowboy Caviar: First whisk together the ingredients for the southwestern vinaigrette in a small bowl and set aside. Now add the drained and rinsed beans and black eyed peas to a large salad bowl along with the corn, tomatoes and the chopped onions, veggies and cilantro. Pour the vinaigrette dressing over the top.
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Directions: Mix beans, peas, tomatoes, corn, onion, bell pepper and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls. Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels. Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over.
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  • Refrigerate for at least 2 hours, for maximum flavor, 24 hours is best. Remove the steaks from the fridge and let set out for 30 minutes before cooking. Discard any leftover marinade. Preaheat the grill to 400 °F - or medium-high heat if you are using a grilling pan. Place beef onto the grill.
  • Peel and dice the avocado into ½-inch cubes. Pour the extra virgin olive oil, honey, lemon juice, and salt into a mixing bowl and mix together.
  • Watch how to make this recipe. Preheat oven to 350 degrees F. Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft. Saute the garlic and shallots in 2 ...
  • directions. Combine all of the ingredients in a large bowl and stir gently. Refrigerate mixture overnight. Serve with corn chips. Submit a Recipe Correction.