Cowboy Caviar
from
Becky
Prep Time: 15 minsTotal Time: 15 minutesServings: 8-12
INGREDIENTS:
2 (15 oz.) cans black eyed peas
1 (15 oz.) can black beans
2 cups corn, fresh or frozen
1 cup red onion, minced
1 green bell pepper, small diced
1 red bell pepper, small diced
1 jalapeno, seeded and minced
5 garlic cloves, minced
1/4 cup minced cilantro
3 scallions, sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime
DIRECTIONS:
- Mix all ingredients in a large bowl and toss to combine.
- Cover and refrigerate at least one hour.
- Serve with tortilla chips, pita chips, on top of burgers, sandwiches, or on the side of your favorite grilled meats and fish.
Quinoa Cowboy Caviar
from
Foodnetwork.com
INGREDIENTS:
1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces (or guacamole – whatever you prefer)
DIRECTIONS:
- Rinse and cook the quinoa according to the package instructions.
- Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine.
- Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.
- Add chopped avocado right before serving.
