Cowboy Caviar

I’m not sure where the name Cowboy Caviar comes from.  I’m guessing it is because of the southwestern sensibility of this dish, but I couldn’t say for sure.  I first came across this salad/salsa a few years ago, but I’m not sure where.  I recreated it for our family based on the ingredients we like.  If I remember correctly, the original recipe was really heavy on the peppers, and while I enjoy bell peppers, I don’t want them to be the main ingredient in my food.  What I really love about this dish, though, is all the colours and the versatility.

Prep time: 20 minutes

Serves 12 x 1/2 cup servings

Ingredients

  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 6 tomatoes, cut in a large dice
  • 1 avocado, diced
  • 1 yellow or orange pepper, seeded and diced
  • 1 zucchini, quartered lenthwise and sliced 1cm thick
  • 1/2 cup finely diced red onion
  • 1 jalapeno, seeded and finely diced
  • 1/2 cup chopped fresh cilantro
  • Salt and Pepper to taste
  • 1/2 tsp cumin
  • 1/2 tsp ground garlic
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • juice of 1/2 lime
  • 1/2 cup Italian Dressing

 

Preparation

  1. Put all ingredients in a large bowl and stir until well mixed.

Tips

  • Serve as a chunky salsa, or cut everything a little smaller and use it as a more traditional salsa, serve it with chopped lettuce as a salad, or mixed with rice as a hearty side dish.
  • This is a great go-with for any protein: chicken, fish, meat.  To up the protein content for a vegetarian or vegan dish, add a can of rinsed, drained red kidney beans.

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