Cream of the Crop Week 9: Cowboy Caviar

 Cowboy Caviar

By: Margaux Pisciotta

Prep Time: 10 minutes Total Cook Time: 10 minutes

Cowboy Caviar is a long-time favorite summer recipe. Combining the peak of summer produce with fiber-packed legumes and fresh herbs, it is a refreshing snack with chips or an easy topper for a salad. 

 Ingredients: 

• 1 container of Cherry Tomatoes
• 1 can Corn (or use frozen)
• 2 cans Black Beans
• 1 Jalapeño
• 1 Avocado
• ¼ cup Cilantro
• 1 tbsp Lime Juice
• ½ tsp Salt
• ¼ tsp Cumin

Optional Ingredients:

• Cucumber
• Onion
• Dandelion Greens

1. Rinse black beans and corn in a colander until water runs clear. 
2. Dice tomatoes and jalapeño into 1 cm pieces (roughly the same size as the corn and beans). You have the option to add any other vegetables here that you want. Cucumber, onion, or dandelion greens can be a great addition. 
3. Chop cilantro finely. 
4. Mix all chopped vegetables and herbs together in a large bowl. Add cumin (Sourcery’s cumin is a wonderful choice), lime juice, and salt to taste. 
5. Add avocado just before serving to keep green. This salad keeps for multiple days, so I recommend keeping the avocado separate and just adding to the serving you’re eating. 
6. Serve with tortilla chips or over lettuce. 

Tip 1: Most greens can be preserved in the freezer for the future. To freeze, remove tough stems and fibers, chop if desired, and blanch in boiling water for 2-3 minutes. Remove from water, drain, and cool. Package and allow to freeze. This is a great way to preserve greens for your soup-cooking self down the line. 

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About Margaux

Margaux is a veterinary technician and long-time Westsider. She draws inspirations from her Belgian and Italian heritage with recipes that resemble those passed down by mother and grandmother.

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