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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cowboy Caviar Recipe

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This recipe for Cowboy Caviar is from The Evans Park Elementary School 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
1/3 cup red onion diced (plain onion if prefered)
1 15 oz can black beans rinsed and drained (can replace with kidney beans if prefered)
1 15 oz can black eyed peas rinsed and drained
1 1/2 cups frozen sweet corn thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly)
1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)
1 jalapeno pepper seeds removed, diced into very small pieces (optional)
⅓ cup Cilantro finely chopped

Dressing (optional)
1/3 cup olive oil
2 Tablespoons lime juice fresh preferred
2 Tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Tortilla chips for serving
Directions:
Directions:
1.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.

2.In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.

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

4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

 

 

 

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