Cook This: Cowboy Caviar
Originally printed in the pages of Simply Family Magazine’s August 2017 issue. Never miss an issue, check out SFM’s digital editions, here!Photos and article by Carole Davenport
Montana has a rich western history with endless trails and tales of cattle, cowboys, and camping. This month's COOK THIS column gives tribute to the past with a recipe that doubles as a salad or an appetizer. Some call it Cowboy Caviar while I like to call it a must- serve at every summer get together. It’s just that good!
Dressing Ingredients:
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon fresh minced garlic
In a pint-sized canning jar, mix the above ingredients together.
Put a lid on it, shake well, and set aside for a few days to allow the flavors to infuse and work their magic.
The salad part of this caviar is not make-ahead, as the avocados will brown and the cilantro will wilt. 15 minutes or so before eating, prepare this portion of the dish.
Salad ingredients:
- 1 can sweet corn (drained)
- 1 can white beans (drained)
- 2 large, ripe tomatoes
- 1 bunch fresh cilantro (stems removed)
- 3 green onion stalks
In a medium-sized, glass bowl, add 1 can of sweet corn and 1 can of your favorite bean. I’ve used white beans for this meal.
Chop and add tomatoes, avocados, fresh cilantro, and green onions to the corn and bean mixture.
Lightly mix the ingredients while slowly adding the dressing.
Serve immediately over a few crisp lettuce leaves for a salad course, or with chips as an appetizer salsa. The rich flavors and delightful crunch of corn keep cowboys (and girls) coming back for more! It tastes amazing whether you’re sitting in the saddle, deck chair, next to a campfire, or floating around the pool!
Serves 4 as a salad and 8 as an appetizer.
about the author...Carole Davenport is a Montana travel writer-photographer and content specialist on her blog https://divineviewtraveler.wordpress.com. She is co-authoring a soon-to-be-released cookbook #bitterrootfresh with her two daughters, filled with their original recipes and photographs.