At the Barefoot Ball, an event benefitting the Bolsa Chica Conservancy, dinner was served family style. A bowl of what appeared to be a very chunky salsa, was placed on our table, along with a basket of tortilla chips.
According to my menu, this dish was called Cowboy Caviar and the ingredients were provided. I was so excited, because it was delicious and I couldn’t wait to make it at home.
Cowboy Caviar can be served with chips, as a salad or over rice as a protein-packed, vegan meal that just happens to be gluten free.
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
8 oz. frozen sweet corn, thawed
1 cup chopped cilantro (from one bunch)
1 cup diced tomatoes
½ cup finely chopped red onion
1 jalapeno, finely diced
2 Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
1 tsp. fresh lime juice
1 tsp. Tabasco
In a large serving bowl, whisk together the ingredients for the dressing. Add the beans, corn, cilantro, tomatoes, onion and jalapeño. Stir to mix thoroughly. Cover and chill for at least one hour or overnight to combine flavors. Serve chilled or at room temperature.
I served Cowboy Caviar at our Father’s Day brunch last Sunday and my family loved it so much that we had it again for dinner that night and for lunch the next day and the next. Finally we had to stop, not because we were tired of it, but because I was afraid we would get tired of my new favorite dish!