Cowboy Caviar

Posted on May 07, 2014 by Anne Milneck | 0 comments

This simple dish is a sturdy, portable snack that works as a salsa, salad or topper for grilled chicken or fish. It features our favorite summertime combo: Jalapeno Extra Virgin Olive Oil and Peach White Balsamic. Serve this with tortilla chips or in lettuce wraps. Great picnic fare!

Ingredients:
1 clove garlic, minced
1/4 cup Peach Balsamic
1/4 cup Jalapeno Extra Virgin Olive Oil
1 heaping tsp Adobo Blend
1 15-ounce can black eyed peas, drained and rinsed
1 14-ounce can whole kernel corn, drained
1 bunch (about 2/3 cup) green onions, sliced
2 large Roma tomatoes, chopped
1/3 cup chopped fresh cilantro
1 large avocado, cut into 1/2-inch pieces
Salt and Black Pepper to taste

Directions: 
In a large bowl, whisk together the garlic, Jalapeno Extra Virgin Olive OilPeach Balsamic Vinegar and Adobo Blend. To the bowl, add the black eyed peas, corn, green onions, tomatoes and cilantro. Stir gently and taste. Adjust the flavor with more Adobo Blend, Jalapeno Extra Virgin Olive Oil, Peach Balsamic Vinegar along with salt and black pepper. black pepper and salt to taste. Add avocado and stir gently. Chill, covered, for 2 hours to allow flavors to meld. Serve with tortilla chips or in lettuce wraps. 

 


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