Cowboy Caviar
22 Friday Jun 2012
Written by Maeghan in Appetizers, Condiments & Seasonings, Dips & Salsas
Looking for something different to bring to a barbeque or picnic this weekend? Or, maybe you just want something to make to gobble up yourself? Here it is folks! I made this one afternoon for a BBQ we were going to later in the evening. I couldn’t stop “tasting” it. Then, when my husband came in he couldn’t either. Once we got to the BBQ, we were anxious to open it so we could dive in. This recipe makes a lot, almost 3 pounds worth of food, and it was pretty much eaten by four adults! We forced ourselves to eat the rest of the food, but we could have just had the bean salsa and been good.
It’s a hardy appetizer, but the Italian dressing gives it a nice, light taste. Really, with all of the beans and vegetables, it’s good for you! My husband has deemed this his favorite recipe and told me to make it often!
I used roma tomatoes since they have less seeds and are better for salsas. You could also probably get away with using a can of diced tomatoes if you like. I julienned, and then chopped the bell peppers, so that they were very fine. I didn’t want the salsa to have a strong bell pepper taste, but I liked the nice crunch it gave the salsa.
Cowboy Caviar
Ingredients
- 15 oz. can black beans, drained
- 15 oz. can black-eyed peas, drained
- 4 Roma tomatoes, pulp removed and diced
- 2 cups frozen corn kernels, thawed
- 1/2 medium onion, chopped
- 1/4 green bell pepper, finely chopped
- 1/2 cup pickled jalapeno peppers, chopped
- 1/2 tsp salt
- 1 cup Italian salad dressing, recipe below
- 3/4 cup chopped cilantro
- 1 lime, juiced (about 3 Tbsp)
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Mix everything together. Cool in the refrigerator for at least 20 minutes. Serve with tortilla chips.
Italian Dressing
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp white sugar
- 2 Tbsp dried oregano
- 1 tsp ground black pepper
- 1/4 tsp dried thyme
- 1 tsp dried basil
- 1 Tbsp dried parsley
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
Whisk ingredients together and refrigerate.
Source: Adapted from Soupbelly, originally from allrecipes.com
6 comments
jackie said:
June 22, 2012 at 7:57 am
My cousin makes this..and Adrian gobbled it up last summer. Thanks for the recipe…I think I shall make it for him again (somewhat) soon. 🙂
jennifer said:
June 22, 2012 at 8:06 am
this looks so yummy-just the ticket for hot summer days-filling, but still light. the italian dressing looks wonderful too- my tummy is rumbling just thinking about making this….
Diane said:
June 22, 2012 at 8:36 am
This was sooo good that day! On another hot day, we will have to meet at the marina and just have this for dinner!
MissMessy said:
June 22, 2012 at 1:01 pm
Yum yum yum. I think i’d put in some kidney beans too.. Love all sorts of beans and this looks perfect for summer (if it ever comes in the UK!)
Julia Bond tube said:
February 10, 2013 at 7:58 pm
This post is the bomb. You have a new fan! I can’t wait for the next update, favorite!
stephanie said:
April 5, 2014 at 10:44 am
I love it