July is nearly over, but as the calendar changes to August with the heat still on in much of the country, you want to keep your time in the kitchen to a minimum. This recipe comes courtesy of my sister, who spotted it in her Google feed just before Independence Day.
The recipe for this Cowboy Caviar is from the Dinner At The Zoo Blog. It works great as an appetizer, with a salad, or your favorite tortilla chips. The recipe requires a little knife work, but you can find a number of the ingredients pre-chopped at most grocery stores. Low-sodium versions of the canned beans are widely available too. If you aren’t a fan of cilantro, you can use parsley instead. If you like it hot, add more jalapenos. If you don’t like heat, leave it out. Play with the recipe until you get it to suit your palate.
It’s one healthy bite that I am sure you and your family will enjoy.
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Cowboy Caviar by Dinner at the Zoo
1 can of black beans rinsed and drained (low-sodium)
1 can black-eyed peas rinsed and drained (low-sodium)
1 cup tomatoes seeded and finely diced (plum, cherry, grape tomatoes are great to use)
1 jalapeno seeded and finely diced
1 cup corn can be fresh, canned, or thawed from frozen
1 avocado chopped
3/4 cup red and/or orange bell pepper seeded and finely diced
1/2 cup red onion finely diced
1/3 cup cilantro leaves chopped
1/3 cup olive oil
1/4 cup lime juice
1 tablespoon honey
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper to taste
Place the beans, black-eyed peas, tomatoes, jalapeno, corn, avocado, bell pepper, onion, and cilantro in a large bowl.
In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt, and pepper.
Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.
Make-ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.
For more recipes and to keep up with Still a Chick Lit, subscribe to our free newsletter