Monday, March 26, 2012

Cowboy Caviar

Spring is here!

Botanica did me right with their tulips last fall, these have been amazing! Olympic Flame tulips came just in time!

But you're here for food, right? 

Spring means more time outside, the beginning of BBQs, campfires, and late evenings on the patio. Cowboy Caviar is my favorite dish to bring to any get-together. The texture has a little something for everyone -- sweet, crunchy corn and onion offset the creamy avocado and red and black beans. Salty, spicy, sweet, its all here.

Cowboy Caviar:

2 10 ounce cans Rotel (diced tomatoes with chiles, mild or medium)
2 cups (or 2 cans) black beans, rinsed and drained
2 cups (or 2 cans) red kidney beans, rinsed and drained
16 ounces frozen white and gold corn, defrosted
2-3 avocados
1 medium yellow onion
1 bunch cilantro
2 limes
1 lemon
cayenne pepper

Pour Rotel into a fine mesh sieve over a bowl, salt generously and set aside to drain. 

Add beans and corn to a large bowl. Dice avocados and onion and add to bowl. Chop cilantro and juice the limes and lemon and add to bowl. When the Rotel is well-drained, add to bowl. 

Sprinkle with cayenne pepper and toss to combine. 
Get your hands in there, this is Cowbow caviar, after all. 

Season to taste. Cover and refrigerate at least 30 minutes. Serve cold with fresh baked tortilla chips. 

This recipe is really just a guide, the ratio of ingredients is not vital. Use ingredients you love. 

Want to bake your own tortilla chips? 
Grab a package of small corn tortillas. 
Use a pizza cutter to slice these bad boys into chips. 
Spread out in an even layer on a baking sheet. Give them a quick mist of canola oil and a sprinkle of salt. 

Bake at 425 degrees 8-11 minutes until they begin to brown. Serve them warm with Cowboy Caviar. 

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