End of Summer. Labor Day. Here in Florida, it’s either hot or raining, or hot and humid from the recent rain. 93 degrees easily “feels like” 102. In the spirit of cooling off, I’m offering an easy summer recipe this week, great for a weekend get together.
I seem to crave light foods almost exclusively – and easy prep is a must. So mixing together salads and more veggies is my go-to. By the way, adding in dark greens and herbs to any salad concoction makes your offering especially valuable as a gentle cleanse for your liver.
Today I’m sharing with you my spin on a family favorite, Cowboy Caviar (base recipe by Samantha), sometimes called Texas Caviar. Funny, there’s not a single fish or egg in this entire dish!
We most often enjoy this as a side dish, however, for the vegans in your midst, this may be enjoyed as their main course.
Perhaps what I love most about this summer recipe is that you can just let your seasonal taste buds (or what you have in the vegetable bin) go wild! Substitute to your heart’s content!
Brenda’s Easy Summer Recipe – Cowboy Caviar
6 servings – prep time 15 minutes
- 1 medium tomato – diced (or a handful of cherry tomatoes, a couple of Romas, whatever you love)
- 1 ripe avocado – diced
- 1/4 red onion – diced (or 2-3 scallions)
- 1 ear of corn (raw, sliced off the cob) or 3/4 cup frozen corn (which thaws very quickly – just add to the salad)
- 1 can black beans – 8 oz.
- 1 can black-eyed peas – 8 oz.
- 1/2 bell pepper – red, green or yellow – your choice
- 1/4 cup olive oil
- 1 tablespoon fresh-squeezed lime juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar or maple syrup
- few drops of your favorite hot sauce, to taste
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup finely chopped cilantro
Tortilla or other family-favorite chip for serving.
Putting it all together
Combine your tomatoes, avocado, onion, black beans, black-eyed peas, corn, and pepper in a big bowl. Toss it all together so that everything is well mixed.
In a separate bowl or jar, mix your olive oil, lime juice, red wine vinegar, sweetener, hot sauce, cumin, salt, pepper, and finely chopped cilantro. Combine very well.
Pour dressing over your salad and toss again.
Keep refrigerated until eating time. Give your salad one more good toss before serving along with chips.