Cowboy Caviar

 

Hi Friends! Thought I would share one of my favorite recipes with you today- Cowboy Caviar.  This is the time of year I find myself whipping it up more than usual.  It is really good as a salad/side at a cookout or even as a dip with tortilla chips as an appetizer- very versatile, healthy and oh so delicious!  Give it a try and let me know what you think :)

 

 

Ingredients

Caviar:

• ▢ 15 ounce can black beans (drained and rinsed)
• ▢ 15 ounce can black eyed peas (drained and rinsed)
• ▢ 2 medium tomatoes (seeds removed, diced (about 1 cup once chopped))
• ▢ 15 ounce can corn (drained, can use 1-2 cups of fresh or frozen instead if available)
• ▢ 15 ounce can olives (drained and chopped)
• ▢ 1 avocado (pit removed, peeled, chopped)
• ▢ 1 red bell pepper (seeds and stem removed, diced)
• ▢ ½ medium red onion (diced)
• ▢ ¼ cup fresh cilantro (minced)

Dressing:

• ▢ ¼ cup lime juice
• ▢ 1 tablespoon raw honey
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon kosher salt (more if desired)
• ▢ ⅓ cup olive oil
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  Instructions

  • To make the caviar, combine all ingredients except for those designated for the dressing. Toss to combine.
  • To make the dressing, combine all of the remaining ingredients except for the olive oil. While whisking, slowly pour a thin stream of olive oil in, whisking constantly, until it all has been added. Continue to whisk until fully emulsified. Add to Cowboy Caviar contents and toss to coat.
  • Serve immediately or refrigerate to serve later. Best if served same day. If you want to make ahead, omit avocado until you're ready to serve. Enjoy!
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