Thursday, September 17, 2015

Cowboy Caviar

I sit thinking about what to say about a dish called Cowboy caviar.
My question is just WHY?
Why is it called that?
It's a Texas thing.  That's what they say. 
I can't explain, it's really just veggies, beans and some seasoning.  It has nothing to do with caviar at all, and nothing about it resembles it whatsoever.  
Whatever.  I think i like this cowboy, yes I do.

Kind of a side salad, and kind of dip/salsa for chips. You decide.  No rules.

Makes a big bowl
1 can black beans, drained
1 can pinto beans, drained (or white cannelli beans)
1 can corn, drained or use 1 1/2 cups of fresh corn
1 avocado, diced (optional)
2 roma tomatoes, diced OR 1 cup cheery tomatoes, quartered
1/2 red onion, diced
1-2 jalapeƱo, seeded and finely diced
1-2 limes, juiced
1/4 cup cilantro, roughly chopped
1 teaspoon cumin
1/2 teaspoon chili powder
Salt & pepper to taste

Dump everything together in a big bowl.  Add seasonings and mix.  Let chill for 1-2 hours to help flavors develop even more. Serve with Chips

Note-  I used the leftovers of this and added it to chicken stock with shredded chicken and chopped corn torillas and made a great Chicken Tortilla Soup.

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