KT's Goldens: Cowboy Caviar
I don't fancy myself as any kind of a cook, so this is a little out of character for me. This Cowboy Caviar recipe has been sitting in the drawer for a few years. In May I pulled it out and started experimenting. It was very popular at BBQs, picnics and pot lucks during the summer (no mayonnaise - it keeps nicely). After making about 10 different versions over the summer - here is what I think worked the best.
KT’s Cowboy Caviar recipeMarked with * means “it will still be good without this”, but even better WITH
Core ingredients2- cans of black eyed peas1- can of black beans2- cans of shoe peg corn1- bunch of green onions chopped1- can diced/chopped tomatoes (seeded)
Dressing½ cup apple cider vinegar½ cup olive oil1- Tablespoon of Agave Nectar* (light preferred, but the dark works well, just use a little less)2- Teaspoons cumin3-5 cloves worth of smashed garlic2-5 pickled or plain jalapenos seeded and chopped (to taste) – Ortega makes chopped jalapenos in small cans, it’s the perfect amountPepper to taste1-3 teaspoons of freeze dried Cilantro* (Litehouse makes a good one)Optional: like it hot? Sprinkle just a touch of ground Habanero chili in the dressing – wow!
2- avocados chopped (ripe, firm, cold, add just before serving)*Johnny’s seasoning salt to taste* (if you can't get this, rant and rave to your local grocer, 'cause you don't know what you are missing!) Especially good sprinkled after the avocados have been added.
IMPORTANT- Drain and rinse most core ingredients before using (canned beans, corn etc.)- Put the core ingredients in a large bowl then pour dressing on, mix and refrigerate for 2-24 hours.- Drain any excess liquid before serving (proper size colander/strainer, leaving the good stuff)
Any chip or cracker will work, but Fritos scoops have the volume to handle this caviar.Naturally, any of these ingredients are better if fresh and/or (maybe frozen).
Ø You can make the dressing the day before and refrigerate.Ø Other creative ingredients that work: red onion, pimentos, celery (all chopped)Ø Experiment with different bean combinations, as long as they are firm beans.Ø I’ve tried it with red wine vinegar; it’s not as good as apple cider vinegar
Wasn't fast enough to run over and capture the Leprechaun - so I just took a picture!
Yum, We call it Redneck Caviar here in Ga!!!Hugs and belly rubs to Lady!
Mom says this one is getting STARRED in the Google Reader -She says it sounds pawesomely yummy!Thanks fur sharing!Bummer on khapturing the wee lad but the rainbow pikh is nice too!Hi Lady!Hugz&Khysses,Khyra
Mmmmmmmnnnnnnnnnnn!!! Thanks for posting -sounds scrumptious!!! Love the rainbow - must be the season for them - we got a couple over here too! Have a good hump day!xoxoxoxoSammie and Avalon
I hope you get to lick the dishes when they are done cooking. You should get to dip your dog bones in it as well.Mogley G. Retriever
KT's Goldens: Cowboy Caviar
I don't fancy myself as any kind of a cook, so this is a little out of character for me. This Cowboy Caviar recipe has been sitting in the drawer for a few years. In May I pulled it out and started experimenting. It was very popular at BBQs, picnics and pot lucks during the summer (no mayonnaise - it keeps nicely). After making about 10 different versions over the summer - here is what I think worked the best.
KT’s Cowboy Caviar recipeMarked with * means “it will still be good without this”, but even better WITH
Core ingredients2- cans of black eyed peas1- can of black beans2- cans of shoe peg corn1- bunch of green onions chopped1- can diced/chopped tomatoes (seeded)
Dressing½ cup apple cider vinegar½ cup olive oil1- Tablespoon of Agave Nectar* (light preferred, but the dark works well, just use a little less)2- Teaspoons cumin3-5 cloves worth of smashed garlic2-5 pickled or plain jalapenos seeded and chopped (to taste) – Ortega makes chopped jalapenos in small cans, it’s the perfect amountPepper to taste1-3 teaspoons of freeze dried Cilantro* (Litehouse makes a good one)Optional: like it hot? Sprinkle just a touch of ground Habanero chili in the dressing – wow!
2- avocados chopped (ripe, firm, cold, add just before serving)*Johnny’s seasoning salt to taste* (if you can't get this, rant and rave to your local grocer, 'cause you don't know what you are missing!) Especially good sprinkled after the avocado
s have been added.
IMPORTANT- Drain and rinse most core ingredients before using (canned beans, corn etc.)- Put the core ingredients in a large bowl then pour dressing on, mix and refrigerate for 2-24 hours.- Drain any excess liquid before serving (proper size colander/strainer, leaving the good stuff)
Any chip or cracker will work, but Fritos scoops have the volume to handle this caviar.Naturally, any of these ingredients are better if fresh and/or (maybe frozen).
Ø You can make the dressing the day before and refrigerate.Ø Other creative ingredients that work: red onion, pimentos, celery (all chopped)Ø Experiment with different bean combinations, as long as they are firm beans.Ø I’ve tried it with red wine vinegar; it’s not as good as apple cider vinegar
Wasn't fast enough to run over and capture the Leprechaun - so I just took a picture!
Yum, We call it Redneck Caviar here in Ga!!!Hugs and belly rubs to Lady!
Mom says this one is getting STARRED in the Google Reader -She says it sounds pawesomely yummy!Thanks fur sharing!Bummer on khapturing the wee lad but the rainbow pikh is nice too!Hi Lady!Hugz&Khysses,Khyra
Mmmmmmmnnnnnnnnnnn!!! Thanks for posting -sounds scrumptious!!! Love the rainbow - must be the season for them - we got a couple over here too! Have a good hump day!xoxoxoxoSammie and Avalon
I hope you get to lick the dishes when they are done cooking. You should get to dip your dog bones in it as well.Mogley G. Retriever