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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cowboy Cavier Recipe

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This recipe for Cowboy Cavier is from Kathryn "Moss" Skelly Family Cookbook, 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:  
3 Roma tomatoes, seeds removed, diced
2 ripe avocados diced
15 oz can black beans, rinsed and drained
15 oz can black eyed peas, rinsed and drained
11/2 cups of frozen sweet corn, thawed, (If using immediately, just toss in salad)
1 bell pepper, diced (half green and half red)
1/2 cup red onion, diced
1 jalapeno pepper, seeds removed, diced into very small pieces
1/2 cup cilantro, finely chopped

Dressing:
1/3 cup olive oil
2 tbsp. red wine vinegar
2 tbsp. lime juice (fresh preferred)
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
Tortilla chips, for serving
Directions:
Directions:
Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.

In separate bowl, whisk together all ingredients for dressing.

Pour dressing over other ingredients and stir/toss very well.

Keep refrigerated. If not serving immediately, be sure to toss / stir before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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