Cowboy Caviar – Appetizer, Side Dish, or Main Entree
There’s nothing quite like Cowboy Caviar that says summer is here. It is a celebration of foods that are in season.
I generally make it when we grill out or go to a BBQ and I need to bring a side dish. Fresh corn, fresh tomatoes, black beans, cilantro are the ingredients.
My brother introduced me to this and offered it with toasted corn chips. But I like it so much, I also have it as a side salad (and skip the chips), or even as a main dish for lunch.
- 4 Medium fresh tomatoes – diced
- 2 ears of corn – blanched and cut off the ears (about 1 1/2 cups)
- 3/4 cup finely diced onion (I prefer Oh So Sweet onions)
- 2 cans black beans
- 1/2 cup minced cilantro
- 2 limes juiced
- 1 TSP Cumin
- 3/4 tsp sea salt
- Pepper to taste
Dice the fresh tomatoes and onions. Cut the corn off the husks, or Rinse and drain the black beans. Place in the serving bowl and let the flavors meld for at least an hour before serving. Then enjoy Cowboy Caviar any way you want – as a dip, side salad, or as a vegan main course!