Cowboy Caviar

Thought I would trot this out with parties and celebrations on the horizon.

By special request:

KT’s Cowboy Caviar recipe

Marked with * means “it will still be good without this”, but even better WITH

    >> Core ingredients

2- cans of black eyed peas

1- can of black beans

2- cans of shoe peg corn

1- bunch of green onions chopped

1- can diced/chopped tomatoes (seeded)

    >> Dressing

½ cup apple cider vinegar

½ cup olive oil

1- Tablespoon of Agave Nectar* (light preferred, but the dark works well, just use a little less)

2- Teaspoons cumin

3-5 cloves worth of smashed garlic

2-5 pickled or plain jalapenos seeded and chopped (to taste) – Ortega makes chopped jalapenos in small cans, it’s the perfect amount

Pepper to taste

1-3 teaspoons of freeze dried Cilantro* (Litehouse makes a good one)

Optional: like it hot? Sprinkle just a touch of ground Habanero chili in the dressing – wow!

2- avocados chopped (ripe, firm, cold, add just before serving)*

Johnny’s seasoning salt to taste* (if you can't get this, rant and rave to your local grocer, 'cause you don't know what you are missing!) Especially good sprinkled after the avocados have been added.

> > IMPORTANT

- Drain and rinse most core ingredients before using (canned beans, corn etc.)

- Put the core ingredients in a large bowl then pour dressing on, mix and refrigerate for 2-24 hours.

- Drain any excess liquid before serving (proper size colander/strainer, leaving the good stuff)

Any chip or cracker will work, but Fritos scoops have the volume to handle this caviar.

Naturally, any of these ingredients are better if fresh and/or (maybe frozen).

- You can make the dressing the day before and refrigerate

- Other creative ingredients that work: red onion, pimentos, celery (all chopped)

- Experiment with different bean combinations, as long as they are firm beans.

 - I’ve tried it with red wine vinegar; it’s not as good as apple cider vinegar