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We share recipes and ask and answer questions from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?” to “Remember that punch you made at Christmas? What was the recipe?” So come on in to our virtual dinner group, pour yourself a glass of wine, and let’s start cooking together.
Cowboy Caviar
ReplyDelete2 tablespoons red wine vinegar
1 1/2 teaspoons hot pepper sauce
2 teaspoons vegetable OR olive oil
1 clove garlic, minced
Freshly ground black pepper to taste
1 firm, ripe avocado
1 (15-ounce) can black-eyed peas, drained
1 (15 - ounce) can black beans, drained and rinsed
1 (11-ounce) can corn kernels, drained
2/3 cup sliced green onion
2/3 cup chopped fresh cilantro
1/2 pound Roma (plum) tomatoes, coarsely chopped
Salt to taste
Tortilla chips for accompaniment, scoops work well.
In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper. Peel, pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and toss lightly.
Drain and rinse peas and corn. Add peas, corn, onion, cilantro and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed.
It's very addicting and compared to other appetizers it's not too bad for you!!
Thanks Sarah, I'm making it today for a shower tomorrow:)
ReplyDeleteSarah, It was a huge hit at the 6 teacher Wedding shower I was at today! So much so there was none leftover. I'll have to make it again this weekend.
ReplyDeleteIt is very similar to Katie's black bean dip that I make all the time. In fact whenever we are getting together with friends I am always asked to bring it. I made it for Lizzie's party on Saturday and I went through a double batch witout a drop left.
ReplyDelete