cowboy caviar

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~cowboy caviar~

There are a lot of ways you can make this. I’ve doubled the recipe and substituted a can of black eyed peas for one of the cans of black beans before…I’ve played with the spices and added tamari sauce and curry…this is the version I made this past weekend. Here’s a post that includes another version of this recipe that I just love. There’s also a great recipe that I got from the Good Earth Restaurant years ago called Winter Bean Salad that would fall into this category. My friend Clare calls this salad/salsa Cowboy Caviar. I think that’s such a cute title.

In a large bowl, combine:

1 (14.5 oz.) can organic black beans, drained and rinsed

1 (14.5 oz.) can organic, sweet corn, drained

1 (14.5 oz.) can  Muir Glen organic fire roasted, diced tomatoes, undrained

1/2 sweet orange bell pepper, chopped

4 scallions, chopped

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 teaspoon cumin powder

1 teaspoon onion powder

1/2 teaspoon garlic powder or a fresh minced garlic clove

1 teaspoon dried, or 2 Tablespoons fresh, chopped parsley or cilantro

salt, freshly ground pepper, and cayenne pepper to taste

Serve over salad greens or with corn chips as a dip.



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