Recipe of the Month: Cowboy Caviar
July 28th, 2014
Have you ever tried Cowboy Caviar before? Recently, Debbie made this tasty side dish for her dad's 90th birthday! It was such a big hit, several people at the party requested the recipe. We think you'll love this great Pico De Gallo inspired dip at all your remaining summer events!
Ingredients:
- 1 can black eyed peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 4-5 Roma tomatoes, seeds removed and diced
- 2-3 diced avocados, ripe but still firm
- 1-2 cloves garlic, minced
- 4 green onions, sliced thin (you could also use 1/2 purple onion finely diced)
- 1 cup Italian dressing (I have used up to a half bottle)
- 1/2 bunch cilantro, chopped fine
- 2 jalapenos (seeds removed and chopped fine)
- 1-2 limes
- 1/4 cup salsa (more or less depending on your liking)
- Ground pepper and salt to taste
Directions:
- Drain and rinse the black eyed peas, black beans, and corn; add to a large bowl.
- Dice the tomatoes, making sure the seeds and insides are removed - You want to do this to make sure that there isn't too much liquid in the dip.
- Add the diced tomatoes, jalapenos and cilantro to the bowl.
- Add the salsa and the garlic.
- Slice the green onions fine (or purple onion) and add to the bowl.
- Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly.
- Squeeze the rest of the lime juice into the bowl.
- Add the Italian dressing and stir to coat all the ingredients.
- Add salt and pepper to taste.
Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.