Cowboy Caviar

Here’s an appetizer idea for everyone gearing up for Labor Day weekend get-togethers. It was originally from our family friend, Gitti, who passed it along to my mom, who passed it along to me. Isn’t that the way most of the best recipes make it into our homes? It’s very simple to make, and a nice alternative to guacamole. Tonight, my mom and I are bringing it to the Wood River Valley Women’s Charitable Foundation’s Margarita Mixer. (I encourage my mom and women friends to read about the organization, as it’s a great concept that does so much good locally…)

Cowboy Caviar

15 oz can black eyed peas, rinsed and drained
15 oz can show peg corn, rinsed and drained
2 avocados, finely chopped
½ cup tomatoes, finely chopped
1 bunch of green onions, white parts finely chopped
1 bunch cilantro, leaves rough chopped

Then for the dressing, in a blender or separate bowl you combine:

¼ cup olive oil
½ cup red wine vinegar
2 cloves of garlic, minced
1 tsp of cumin
dash of salt and pepper

Combine everything and serve with the tortilla chips that are shaped like mini bowls. Ole!

Note: that’s the original recipe above, but we realized we didn’t have red wine vinegar so I mixed half cider vinegar and half white wine vinegar this go round. Equally delicious. Also, for color, I think I’d add ½ a can to 1 full can of black beans. It’s scrumptious as is, but this addition would make it more colorful and would also add fiber and additional texture. So, if you have them on hand, toss them in too.