No fish were harmed in the making of this caviar! Hey everyone! I hope everyone's spring is off to a fantastic start! Is anybody doing gardens this year? I started to (I showed off my seedlings on Facebook), but I think I'm going to be moving soon, so there really is no point in starting one here. Oh well! That just means I get to buy lots more yummy produce at the Farmers Markets this summer!
It's been super hot here the passed few days. It's hard to believe it was actually snowing a couple of weeks ago. I was really set on not turning on the air conditioning this summer. If people could live without air conditioning 100 years ago, so can I! Well...right now I'm listening to the sound of my air conditioner. And it is good. I'm not gonna over use it though! I swear!
So this recipe I got from my Aunt Tracy who I believe got it from her husband, my Uncle Justin. I think it was a recipe from his side of the family. This recipe is also called Cowboy Caviar by some, but I think that include avocadoes. Who knows! I do know that they usually eat this as a salsa with corn chips, but I think it makes a great salad! I eat it by the spoon!
- 1/2 cup light oil
- 1/2 apple cider vinegar
- 1/2 cup sugar (or 1/4 cup agave)
- 1/2 tsp salt
- 1/4 tsp pepper
Add all of the dressing ingredients to a saucepan and bring to a boil. Allow to cool while prepping the salad ingredients.
Find the printer friendly version here!
- 1 15oz can of pinto beans
- 1 15oz can of black-eyed peas
- 2 15oz cans of corn
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 cup diced celery
- 1 cup diced onion
- 1/4-1/2 cup chopped fresh cilantro
Rinse and drain all the canned vegetables. Wash and dice the fresh ingredients. Mix together and add the cilantro. Then add the dressing and refrigerate overnight. You can serve with tortilla chips or Fritos!
Enjoy and Happy Eating!