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It's too hot to cook in the summer, and who wants to be stuck in the kitchen? This week's recipe, Cowboy Caviar, is versatile, easy and delicious.
Ingredients
2 - 15 oz. cans of black-eyed peas, drained
1 - 15 oz. can black beans, drained
2 cups corn, fresh, canned or frozen
1 cup red onion, minced
1 green bell pepper, small diced
1 red bell pepper, small diced
5 garlic cloves, minced
1/4 cup minced cilantro
3 scallions, sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime
Optional additions if you please:
1 jalapeno, seeded and minced
A dash or two of ground cumin or hot sauce
This recipe is a compilation of a few different recipes. Modify for your preferences. Less garlic? Sure. More spice? Go for it.
Pro tip - We are not all about kitchen gadgets but this chopper will change your life (and is fun and safe for kids who want to help). It takes about 15 mins to do this whole recipe (dicing and chopping included) with this.
Instructions
Combine all of the ingredients together in a large bowl and refrigerate. Let it sit for an hour or up to 24 hours for the flavors to combine before serving.
Serve with tortilla chips, on top of burgers or grilled fish or as a side dish.
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