Okay, I have no idea who coined the name for this recipe, but I LOVE it. “Cowboy Caviar!” Doesn’t that just conjure up all sorts of fun images? Sunsets on the trail, horses, sitting around a campfire, cowboy boots, drinking out of tin cans….there is absolutely nothing stuffy or fancy about it! As I’m not really into fancy schmancy foods, this recipe works great for me, and often finds its way into summer meals around our table.
Have you ever been to Jackson Hole, Wyoming? Cowboy Caviar could be the official salsa for that awesome cowboy town. If you’ve never been there, Google it and book a trip! It’s a super fun, charming place, filled with western stores, barbecue, boardwalks and chuck wagon dinners. Set at the base of the Tetons, it’s also stunning! I’ve been going to Jackson Hole since I was a little kid. I remember riding a horse named “Wart,” staying in little cabins on Colter Bay, chasing a bat out of those cute little cabins once, and having the time of my life! Of course, I had to wear my little red cowboy boots, bandana and cowboy hat all over town. And I’ve got some pretty darn cute pics of my own kids, posing in the middle of town, wearing their own little red cowboy boots, bandanas and cowboy hats! Some traditions are just too good not to carry on!
Cowboy Caviar would fit right in with a cowboy town…obviously! And it fits just fine into those simple, lazy-days-of-summer meals. BBQ chicken, watermelon, corn on the cob and some tortilla chips and salsa…perfect summer food! Throw it together in minutes for a backyard bash, or stick it with some greens and a piece of grilled chicken for a unique summer salad idea! And, if by chance you ever find yourself wishing for a pair of well-worn boots and spurs, whip yourself up a batch of “Caviar!” Close your eyes and picture yourself out west, ridin’ the range on your trusty steed, Wart!
- 4 Tbsp. red wine vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. Tabasco or hot sauce
- 2 cloves garlic
- 1-2 avocados
- 1 can black-eyed peas or black beans
- 1 cup fresh or frozen corn
- 2/3 cup fresh cilantro
- 1 bunch green onions
- 1 ½ cup tomatoes
- Salt and pepper to taste
- Mix first four ingredients and blend well.
- Chop avocado and gently stir into dressing.
- Drain and rinse black-eyed peas or beans.
- Chop cilantro, green onions and tomatoes.
- Put all ingredients in bowl and toss gently.
- Serve with tortilla chips.