Monday, February 7, 2011

Cowboy Caviar

This is a fantastic dip or salsa, or whatever it is!  I brought it to a party last night and it was a hit!  It is full of good for you goodness, which I am somewhat sure completely cancels the calories from the chips you pile it high onto.  With the leftovers, we put a big spoonful of it over some greens and had an instant fabulous salad that needed no dressing at all.  It is really, really delicious! The original recipe I got from the girl who ate everything blog.  The link: 

I added a few things and will note my changes.  It just needed something, and once again, I can not follow a recipe exactly.  A sure success!

Cowboy Caviar
  • 1 can black eyed peas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can shoepeg corn, drained and rinsed
  • 4-5 Roma tomatoes, seeds removed and diced
  • 2-3 diced avocados, ripe but still firm
  • 4 green onions, sliced thin(can sub red onion in pinch)
  • 1/2  to 3/4 cup Zesty Italian dressing
  • 1/2 bunch cilantro, chopped finely
  • 1-2 limes
  • 3 TBSP sugar*
  • 3/4-1 cup feta cheese*
  • ground pepper and salt to taste
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 (or purple onion) 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 sugar and stir to coat all the ingredients. Add feta.  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.

*not in original recipe

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