It’s been way too long since I’ve attended to my blog, and not because I haven’t been cooking. I’ve come to the realization that part of the reason I blog, in addition to wanting to share food with friends, is because I often have to search through my archives to find recipes that I’ve made, and want to make again. Like this recipe for Cowboy Caviar. This works great as a dip with corn chips or just on it’s own as a side salad. The fresh squeezed citrus gives it a bright, fresh taste. And it is SO colorful. I brought this to our Saturday Nighters group as my passing dish last weekend. As snack foods go I think it’s pretty healthy, and except for the chips, pretty low calorie! Lots of chopping is involved, but it comes together pretty quickly.

Cowboy (or Texas) Caviar was actually invented in the 1950s by Helen Corbitt. She was the food director for Neiman Marcus, and she first served this on New Years Eve at the Houston Country Club. Apparently the very humble ingredients are what inspired the name “Cowboy Caviar.” Regardless of what you call it, it is delicious.

Ingredients:

1 cup tomatoes diced

1/3 cup red onion diced

1 can black beans

1 can black eyed peas

1 1/2 cups frozen sweet corn

2 bell peppers diced

1 jalapeño diced

1/2 cup cilantro

1/3 cup olive oil

3 T fresh squeezed lime juice

2 T red wine vinegar

1 T sugar

1/2 tsp garlic powder

salt and pepper to taste

Dice the tomatoes, red onion, bell peppers, and jalapeño into pieces about the size of the beans and corn kernels.

Drain and rinse the black eyed peas and black beans.

Remove most of the stems (a personal preference) and chop the cilantro.

Add all of the beans and diced ingredients into a large bowl. Make your dressing.

Whisk together the olive oil, lime juice, vinegar, sugar, and garlic powder. Pour over the beans and vegetables and toss. Add salt and pepper to taste.

Enjoy! With or without chips.

NOTE: I chose to use a red and a yellow bell pepper but any color will do. If you want a little more kick do not remove the jalapeño seeds or use the jarred pickled jalapeños. You can also add diced avocado.

Cowboy caviar tastes best if prepared a few hours before eating.