Cowboy Caviar
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Yeeeee haw!
I can say that if I’m not from the south, right?
Okay, that’s enough cringe for the day. Let’s talk about food.
The first time I tried cowboy caviar was when my mom made it over the summer. Everyone makes it a little differently, but I think my mama makes it the best (biased? maybe). It’s perfect for snacking and serving at events, and believe me when I say that it is a real crowd pleaser.
PS - if you’re not big into spicy foods, try adding a bit of honey to this recipe. Makes it just a bit sweeter and balances out the hot sauce!
INGREDIENTS
1 green pepper, seeded & diced
1 red pepper, seeded & diced
1/4 cup pickled jalapeños, chopped
1/2 cup red onion, minced
1 cup cherry tomatoes, quartered
1 can sweet corn, drained
1 can black beans, drained
1/2 cup cilantro, minced
2 limes, juiced
3 cloves garlic, minced
1/4 cup olive oil
1 tsp sea salt
1 tsp black pepper
1/2 tsp cayenne pepper
Tabasco, to taste
INSTRUCTIONS
Combine green, red, and jalapeño peppers, onion, tomatoes, corn, beans, and cilantro in a large bowl.
In a separate & shakeable container, combine lime juice, oil, garlic, salt, pepper and cayenne. Shake until combined (my recommendation is to jam to some “shake it off” by t-swift while you do so, but I totally understand if you don’t want to do that. We can’t all be fun).
Pour dressing over salad ingredients and stir. Throw in some Tabasco (or hot sauce of your preference), and stir again.
Cover container with lid or plastic wrap and allow to marinate for at least 30 minutes (this really seals in the flavor!).
Enjoy with your favorite tortilla chips, added to a salad or sandwich, or by itself - whatever you want! This recipe will keep for about 3 days in the fridge.
If you tried out this recipe and like it, leave me a comment, pin it on pinterest, tell your friends - do your girl a solid and spread the word!
xo
Bailey