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Cowboy Caviar Recipe

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This recipe for Cowboy Caviar is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14.5 oz.) can black beans, drained and rinsed
1 (14.5 oz.) can black-eyed peas, drained and rinsed
1 (7 oz.) can white shoepeg corn, drained and rinsed
4 Roma tomatoes, seeds removed and diced
3 ripe but firm avocados, diced
4 green onions, sliced thin (or half of a purple onion, diced)
1/2 c. zesty Italian dressing
1/2 bunch cilantro, chopped finely
Juice of 1-2 limes
Ground pepper and salt to taste
Directions:
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 and cilantro to the bowl. Slice the green onions finely 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.

 

 

 

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