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Cowboy Caviar

This recipe is dedicted to my "cowboy" brother Ryan, who once wore a bikini in a rodeo for charity!!(I am really glad I missed that one!! HA HA!!) He is also a pretty good cook, especially with Mexican food and  I believe that he would really enjoy this recipe.  It is so good and addicting. My only regret is I have not got to make it for him myself!!  I got this from a friend about a year ago when she brought it to a pot luck luncheon.  It was a huge hit! My family really enjoyed it.

Cowboy Caviar
Dressing:
1/4 cup vegetable oil
1/4 cup red wine vinegar
2 garlic cloves, minced
3/4 tsp. salt
1/8 tsp. pepper
1 tsp. cumin
Mix it all in a blender, pour into a medium sized bowl.
Add:
1 can black beans, drained and rinsed
1 can corn, drained
2/3 cup fresh chopped cilantro
2/3 cup chopped onion
1/2-3/4 cup chopped tomatos
Mix well. Chill for atleast a couple hours and then right before serving fold in 1 avocado chopped.
Serve with tortilla chips.  The Tostitos "Scoop" chips work well with this dip.

* I make this the night before and chill so that the flavors have a chance to combine.
* This is pretty mild.  If you want to add a little kick add a little  chopped jalepeno or chiles.

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Comments

  1. This looks delicious - and I'm always looking for great things to take to potlucks! Thanks!

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  2. I've made a different version of this recipe using italian dressing that's wonderful. I love black beans!

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  3. Looks very yummy! I love all things Mexican! I think I could eat it every night for dinner.

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  4. A bikini? Do you have pictures? And by the way, the recipe looks delicious.

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  5. So many yummies here! I just wanted to let you know that I have spotlighted you on my blog for this Pink Saturday. Come by when you get a chance.

    Back Porch Blessings,
    Rebecca

    ReplyDelete
  6. I love Cowboy Caviar! I make mine with red and yellow sweet peppers. Also, I sub apple cider vinegar for the red wine vinegar for a little more sweetness and add lots of jalapeno, which works well with the apple cider...not so puckery. But it MUST be made the night before so all the flavors can mesh and soak each other up. Yum! (I have never tried it with fresh avocado, so I'm def going to try that next time.)

    ReplyDelete

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