When I think of “Cowboy Cooking”, I think of Chuck Wagons and hungry cowboys huddled over the campfire starving after a long day of driving cattle. This recipe is a bit more refined, yet it does incorporate the same ingredients (corn, beans and onions) used on the Chuck Wagons in the 1800’s. Cowboy Caviar doesn’t require a campfire, in fact it doesn’t require an oven, stove or grill either! Not only is this southwestern style recipe quick and simple, it follows the Partybluprints’ rule of simple and special. Serve alone in a bowl with tortilla chips for dipping or over a green salad (add thin strips of steak or chicken or try shrimp). Your guests will love it and they will love spending the day with you since you can prepare this dish entirely ahead of time.
Ingredients
15 1/2 ounce(s) (can) pinto or black beans, drained and rinsed
11 ounce(s) (can) corn kernels, drained
2 medium tomatoes, seeded and diced
3 green onions, minced
1 large (or 2 small) avocado , diced
1 cup(s) chopped fresh cilantro
1/2 cup(s) prepared salsa
3/4 teaspoon(s) salt
1/2 teaspoon(s) pepper
Directions
1. Combine all ingredients in a large bowl. Gently toss to combine. Chill for 30 minutes to 1 hour. Serve over greens as a salad, or with chips for dipping.
All credit to : Jean Scobie of McKinleyville, Calif., the top prize in the Quick & Simple No-Cook Summer Recipes contest.
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This looks delicious. I’ll keep this one in mind
Happy migrating to WP.