On the Tailgate Menu: Cowboy Caviar
We are lovers of chips and dip and Cowboy Caviar is something that my daughter suggested for this weekend (and threw together)! A great addition to the tailgate menu!
I got this recipe off of Pinterest (of course) courtesy of Everintransit.com
Ingredients:
Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
1 teaspoon cumin
Salt and pepper to taste (may be spiced with Tobasco)
Solid Stuff:
1 can black-eyed peas, drained (or black, white or pinto beans)
1 can corn
1 cup green onions, chopped
1 cup cilantro, chopped
1 red onion, chopped
1 cup tomatoes, seeded and chopped (or unseeded Roma tomatoes)
2 avocados, diced (more or less to taste)
Directions:
Combine the dressing mix in a large bowl, then add in the rest of the ingredients. Serve with tortilla chips.
Notes:
This was as easy as it sounds, just a lot of chopping involved. Ours turned out a bit creamier than the picture on Pinterest showed, probably would have helped to rinse and drain the black-eyed peas. It tasted great and the leftovers will be divine!
