side dishes

cowboy caviar

NOTE: I have moved! My site is now http://inthiskitchen.com . There is a slight name change due to the fact that I couldn’t get my old website name – in this kitchen is the new site which has this post and more. Go there and enjoy!

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The first time I had cowboy caviar was about 4 years ago and I couldn’t believe I hadn’t had anything like it before. It is so fresh and flavorful yet dead simple. You can throw it together with whatever beans you have in the cupboard, some chopped up tomatoes, frozen or fresh corn, onion, avocado, and cilantro (unless you are one of the legion cilantro haters in the world – just leave it out. It’ll still be great.).

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It’s good with chips, but I honestly think it would be fantastic wrapped into a burrito with some cheese thrown in (now I want that…..) Make it the night before a party or get-together and people will love it (especially any vegan/vegetarians).

Cowboy Caviar
adapted from Krysta Steen

Serves 8-10 as a side dish/dip

1/2 cup white vinegar
1/4 cup sugar
3/4 cup olive oil
2 Tbsp balsamic vinegar
1 cup corn kernels, fresh or frozen
3 cans beans of your choice (I used 2 cans black beans and 1 can black eyed peas)
1 red pepper, chopped (optional – I did not use)
½ medium red onion, chopped
cilantro, chopped, to taste
salt and pepper to taste

Bring 1st four ingredients to a simmer on the stove until sugar dissolves. This will be your dressing. Drain and rinse the beans put in large bowl. Add fresh ingredients. Pour cooled dressing over vegetables and stir. You may not need all of the dressing. Refrigerate overnight or at least a few hours for flavors to combine.