Cowboy Caviar is a side dish that’s part salsa, part salad. You can dip chips in it, top a Mexican casserole with it, or put it on top of tacos. I served this alongside a soft-taco bar at our son’s graduation party, and it was the only dish that had no leftovers. It is especially good in the summer with fresh corn cut off the cob!
1 15-oz can black beans, drained (or soak and cook your own dry beans)
1 pound frozen corn
Fresh salsa (below)
1 T red wine vinegar
2 t cumin
salt, to taste
Combine all ingredients and refrigerate for a few hours to allow flavors to meld.
Salsa:
3 roma tomatoes
1/2 onion of choice
1 jalapeno, seeded
a few sprigs cilantro
1/2 t garlic powder
2 t lime juice
1/2 t salt
Place everything except tomatoes into food processor and pulse ’til jalapenos and onions are chopped; add tomatoes and pulse a few more times until tomatoes are in small chunks.
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