Cowboy Caviar

Alas, the much sought after Cowboy Caviar recipe. It doesn't get much simpler than this one folks! Cowboy caviar, is probably the easiest dish that I make on a regular basis. T loves it, I love it, everyone who tries it usually also loves it. Most of the ingredients, lucky for you, are things that you can easily stock up on and have on hand for a last minute impromptu gathering. It's a great healthy chip dip for tailgates, backyard barbecues, and super quick to throw together for unexpected guests.

There are many things you can use cowboy caviar for. It's a good thing too. This recipe makes 10-12 servings, so if you only have a few people sharing, you'll probably have leftovers.

Some things I like to do with leftover cowboy caviar: 

OPTION ONE: NACHOS. Preheat the oven to 375 degrees. Cover a baking sheet with aluminum foil. Brown some hamburger on the stove. Spread a layer of chips on the baking sheet, spoon cowboy caviar over the top, add a little salsa, and the browned hamburger and load up with cheese. Pop it in the oven until the cheese melts - approx. 10-15 minutes. 

OPTION TWO: SOUTHWEST OMELETS. Load up the inside of your omelet with leftover cowboy caviar and any other ingredients you like. Add a little Mexican or pepperjack cheese and serve with sour cream, cilantro, salsa and green onion if you have it.

OPTION THREE: LOADED POTATO SKINS. Preheat the oven to 400 degrees. Bake your desired amount of potatoes for 30-40 minutes, or until softened. Remove from oven and slice in half. Scoop out the middles and brush with butter or olive oil and a sprinkle of paprika. Transfer back to the oven for 6-8 minutes, remove and load up with cowboy caviar and cheese. Bake another 8-10 minutes, or until the cheese has melted. Serve with salsa and sour cream.

COWBOY CAVIAR | Yield: 10-12 servings | Total Time: 10 minutes

INGREDIENTS:

1 green pepper, chopped
1 red onion, diced
2-4 jalapenos, diced*
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can shoepeg corn, drained
1 fresh lime, juiced OR 2-3 Tbsp lime juice
1/4 C red wine vinegar
1-2 Tbsp olive oil
kosher salt, to taste

Tortilla chips, to serve

*NOTE: Adjust jalapenos based on how much heat you can handle. Removing seeds will lessen the heat. Also, if you can't find fresh jalapenos, a small can of them will work just fine - check the Mexican section of your grocery. OR substitute Serrano peppers instead.

DIRECTIONS:

Chop or dice all of the fresh veggies. Drain and rinse the beans and corn. Combine all ingredients in a large bowl and toss to combine. If it seems too dry, add a little more red wine vinegar.