Thursday, January 30, 2014
I love this side dish, relish, snack, appetizer or salad topping. It has many uses.
The obvious way to enjoy the Cowboy Caviar is with tortilla chips but I also like to use the left overs for salads and sandwiches.
Honestly, you can add anything to this wonderful array of color served in a bowl or take out what you don't like.
I think these are some of the best recipes because they are so easily adaptable to your own families likes and dislikes. I know that when I make it when my Mom is in town to leave out the black-eyed peas--she hates them. I know that if I am going to be eating it I have to make a small batch for myself without the peppers. I just learned that I am very allergic to bell peppers (and here I thought it was the eggs--LOL)
Do you see how this can be altered and recreated a ton of different ways. I think adding jicama to this would also be really good. I just thought of that so next time I will change it up a bit.
I like to serve this dish warm instead of cold. My teeth are really sensitive to cold things. I just pop it in the microwave for a few seconds, enough to take the cold edge off.
I think we will be making this soon, I smell a good football game right around the corner.
Prep Time: 15 minutes
1 15 oz can of black beans, drained and rinsed
1 15.5 oz can of black-eyed peas, drained and rinsed
1 cup of orange bell pepper, chopped small
2/3 cup red onion, chopped small
1 15 oz. can white or yellow corn, drained
2 medium tomatoes, chopped small
1/2-1 cup fresh cilantro, chopped
1.5 cups of your favorite Italian salad dressing
Salt to taste
Jalapenos (optional--not pictured)
Combine all ingredients into a medium bowl. Stir well
Serve with chips, as a salad topping, over fish or by itself.
Store in refrigerator for up to 5 days.