Tuesday, July 10, 2012

Cowboy Caviar

Stew actually brought this home from a recipe exchange at the fire station and it has quickly become one of our absolute favorite things to make and take just about anywhere.  

Cowboy Caviar
(Sorry, I have no idea what the nutritional information is...)
  • 1 can shoepeg corn
  • 1 can black-eyed peas
  • 2-3 avocados, chopped
  • 1 bunch cilantro, chopped
  • 2 tomatoes, chopped
  • 2/3 cup green onion, chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon cumin
Combine ingredients in a large bowl, toss and serve with tortilla chips.

Cowboy Caviar is just so fresh and amazing, and the flavors come together so well. Plus avocado and cilantro are two of my absolute favorite things of all time, so I really couldn't go wrong with this recipe. Make sure you use a fairly large bowl otherwise it will be difficult to toss everything together. Serve immediately or chill for just a bit, otherwise the avocado will start to go brown and the ingredients won't stay as crisp. For chips we like the scoops because it means we can eat more Cowboy Caviar with each bite.   
Bon appétit!

1 comment :

  1. I'd recommend adding some lime juice. It'll add another level of flavor, go well with the avocado and cilantro and will keep the avocado from turning brown quickly. Also, anything with avocado, when storing in the fridge, smooth out the contents so its as flat as possible and press your cling wrap down so its touching the top of the contents. It'll keep out more air, and maintain the color and freshness of the avocado.


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