Friday, May 29, 2009

Cowboy Caviar

Are you looking for a quick and easy appetizer for guests? Cowboy Caviar is one of those recipes. I don't know about you, but when we are entertaining friends for dinner, I am primarily focused on the dinner and dessert menu. I usually forget about the appetizer and then need something that can be put together quickly and easily, without alot of mess, preparation, and assembly. I generally want the appetizer to go from the refrigerator to the counter with little fuss. This recipe can do all of that and still deliver pleasure to your taste buds.


1 1/2 cups black eyed peas or black beans
1 cup corn
1 large tomato, diced
5 green onions, whites and greens minced
1/4 cup cilantro, chopped
1 tomato
1 large avocado*, peeled, pitted, diced

1/4 cup olive oil
1/3 cup red wine vinegar
4 cloves garlic, minced
1 1/2 teaspoons cumin
1 1/2 teaspoons salt

*For step-by-step instructions on how to peel, pit, and dice an avocado, see step 2 in Authentic Guacamole.


1. Drain and rinse black eyed pea or black beans. You may use one 16-ounce can of beans/peas or you may soak and boil your own. (Note from Holli: I used black beans here, but actually prefer the taste of the black eyed peas.)

2. Bring large pot of water to boil; add corn on the cob and allow to cook for 15 minutes. Remove cobs from water and allow to cool. Cut off corn from the cobs. Two full cobs yield approximately 1 cup corn. Alternatively, you may also use 1 cup frozen corn thawed to room temperature or 1 can corn drained.

3. Combine beans, corn, green onions, cilantro, and tomato in a medium-size bowl. (You may remember from other recipes, that I don't care for tomatos, so they are omitted here.)

4. Combine olive oil, red wine vinegar, garlic, salt, and cumin in a small bowl. Whisk together. Set aside until serving.

5. Just prior to serving, rewhisk dressing and then pour over salad; mix well. Add avocado; gently toss.

6. Serve with your favorite tortilla chips. Enjoy!

Recipe from Laura Bakkensen; Modificaitons mine.

Yields: approximately 3 1/2 cups. Each 1/4 cup serving contains: Calories 113; Total Fat 6.2g; Saturated Fat 0.9g; Cholesterol 0mg; Sodium 261mg; Total Carbohydrates 14.7g; Dietary Fiber 5.9g; Sugars 1.5g; Protein 4.8g; Vitamin A 5%; Vitamin C 10%; Calcium 2%; Iron 9%

Click here for a printable version of this recipe.

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