Cowboy Caviar

Are you ready for some football!  Since the Superbowl is coming up February 6th I thought I would put up a recipe for the best and most versatile salsa ever.  The game is in Dallas this year so Cowboy Caviar seems to fit just right.   We traveled to the new stadium last year to see BYU play Oklahoma and let me tell you it is a fantastic place.  Maybe I thought it was so great because BYU WON.  All kidding aside it is a state of the art facility.  It's just what you would build if you had the money to build a football stadium.

I have also shown the salsa with shrimp which is super yummy too.  It is delicious on a bagette made with crab and I also use it as a garnish for chicken or fish.   Anyway, there are many recipes of this floating around the food blogs but this is my version. 

 

Cowboy Caviar

1 can black eyed peas, drained and rinsed

1 can black beans, drained and rinsed

1 can shoepeg corn, drained and rinsed (this is white small corn, Green Giant has it)

5 Roma tomatoes, seeds removed and diced

2 avocados, ripe but still firm, diced

4 green onions, sliced thin

1 bunch cilantro, chopped finely

1 garlic clove, chopped finely or garlic powder to taste

1 lime

1/4 cup Kraft Zesty Italian dressing

ground pepper and salt to taste

Drain and rinse the black eyed peas, black beans, and corn.  Add to a large bowl.  Dice the tomatoes and remove the seeds and insides.  You should do this so there is not a lot of juice in the salsa.  Chop cilantro and garlic and add to bowl.  Slice green onions and add to bowl.  Dice avocados and squeeze juice of the whole lime over them and toss, add to bowl.  Gently stir in italian dressing and add salt and pepper to taste.

It's best chilled in the fridge for at least a half hour or more so the flavors marinate together.  The avocado holds up very well with the lime juice added so even a couple of hours or the next day is fine.