Tuesday, March 22, 2011

Cowboy Caviar

Chips and salsa is great, but sometimes you want to take things up a notch.  This cowboy caviar is basically a more substantial salsa which incorporates a few more flavors.  Of course there are tomatoes, but there are also black eyed peas and corn.  What you get is an incredibly "fresh" tasting salsa that is both healthy and addicting.

Probably my favorite thing about cowboy caviar is that it can be made a day before, and honestly probably tastes better this way because then the flavors really have time to meld.

Grab a big bag of tostitos and enjoy!

Cowboy Caviar
2 (15.8 oz) cans black eyed peas, drained and rinsed
2 medium jalapenos, seeded and minced
1 small onion, diced
1/2 green bell pepper, seeded and diced
1/4 C chopped fresh cilantro
1 (15.8 oz) can corn
3 pints cherry tomatoes, diced (canned diced tomatoes may also be used)
6 tbsp red wine vinegar
6 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1 tsp dried oregano
1 1/2 tsp ground cumin

Combine all ingredients and refrigerate at least 2 hours prior to serving.  Adjust seasoning to taste.

Yep, that's it! The most time consuming part is cutting up the vegetables.

You can also play around with the ingredients if you wish, adding red bell peppers or avocado for instance.  There really is no "wrong" way to make this.

What's your favorite item to pair with chips?

1 comment:

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