By Heidi Sutton
Those summer nights when a cool breeze replaces the warmth of the day have arrived. Gather your family, friends and loved ones for a backyard celebration featuring small bites and sweet treats.
If you’re looking to bring something new to bring to the table and tired of the same boring salsas and layered dips, these two variations of Cowboy Caviar may quickly become a family favorite.
These potluck dishes can be a hit with loved ones at birthdays, holidays, graduations, reunions and more. They serve well with tortilla chips but can be enjoyed in a variety of ways. Plus, they are a breeze to make and can be even simpler when prepared the night before your big event.
Call it a salsa, a salad, an appetizer, or a vegetable side dish—Cowboy Caviar the perfect dish that will make everyone giddy up and eat!
Texas Cowboy Caviar
Recipe courtesy of Culinary.Net
YIELD: Makes 6 cups
INGREDIENTS:
1 can (15 ounces) sweet corn
1 can (15 ounces) black beans
1 bunch cilantro
3 Roma tomatoes
2 jalapenos
1/2 red onion
bell peppers (mix of green, red, orange and yellow, as desired)
tortilla chips, for serving
Dressing:
1/3 cup olive oil
1/3 cup red wine vinegar
1 tablespoon honey
1 tablespoon paprika
1 lime, juice only
salt and pepper, to taste
DIRECTIONS:
Drain and rinse corn and black beans; dry well. Finely chop and dice cilantro, tomatoes, jalapenos, onion and bell peppers.
To make dressing: Combine olive oil, red wine vinegar, honey, paprika and lime juice. Season with salt and pepper, to taste.
Mix vegetables with dressing. Serve with tortilla chips.
California Cowboy Caviar
Recipe courtesy of Tara Axell Rosenthal
YIELD: Makes 6 cups
INGREDIENTS:
1 can (15 ounces) white beans, drained and rinsed
1 can (11 ounces) shoepeg or sweet corn, drained
1 can (4 1/4 ounces) chopped black olives
3 green onions, diced
1 cucumber, diced
1 large, ripe, avocado, seeded, peeled and diced
scoop-shaped tortilla chips or lettuce cups, for serving
DIRECTIONS:
Mix beans, corn, olives, green onions and cucumber. Gently fold in avocado and serve with tortilla chips or spooned into lettuce cups.
Variations: Use fresh corn instead of canned. Add heat with minced chiles like serranos or jalapenos.
