IT’s FINALLY NICE OUT! LET’s MAKE COWBOY CAVIAR!

Yee-haw! Sun’s Out, Snacks Out

There’s something about warm weather that makes you want to eat outside, sip something cold, and dip into something fresh…and this is that dip. Cowboy Caviar is the ultimate feel-good, scoop-it-with-a-chip, bring-it-to-every-picnic kind of recipe. It’s colorful, crunchy, zesty, and comes together in one big beautiful bowl. Whether you’re hosting friends or just treating yourself to a little patio snack, this one’s got summer written all over it. Here’s my version:

Ingredients:

• 1 can black beans, drained and rinsed

• 1 cup cherry tomatoes, halved (or quartered if they’re feeling extra bold)

• 1 cup sweet corn (frozen, canned, or fresh—dealer’s choice)

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1/2 red onion, finely chopped (or crying size, your call…for me, the more onion the better)

• 1 avocado, diced (optional, but highly encouraged

• 6 oz crumbled feta cheese (also optional, also highly encouraged)

• 1/4 cup chopped cilantro (unless you’re a cilantro-hater, in which case… skip)

If you’re feeling SUPER crazy, I’ve added chopped mango, pineapple, chickpeas, and so much more. All have been phenomenal and refreshing.

Dressing:

• 1/3 cup olive oil

• Juice of 2 limes or lemons

• 2 tbsp red wine vinegar

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• Salt & pepper to taste

• Optional: a drizzle of honey, hot honey or a splash of hot sauce

Instructions:

1. In a big ol’ bowl, combine all the beans, veggies, and avocado. Mix gently so the avocado doesn’t turn to mush.

2. In a separate jar or bowl, whisk up the dressing like you mean it.

3. Pour dressing over the bean mix and toss everything like you’re wrangling cattle.

4. Let it chill in the fridge for 30 minutes so the flavors can do-si-do together.

5. Serve with tortilla chips, scoop it over tacos, or eat it straight with a spoon like the cowboy you are.

ENJOY!!!!