Thursday, June 3, 2010

Cowboy Caviar for Memorial Day BBQ

Always a winner for a BBQ and the boys from Calgary, "Lumpy", "Custom", "Moose" and Joey, joined us after golf.

This time I eliminated the dressing because the avocado was already mashed into a spicy guacamole. It became a more robust dip, easier to keep on the tortilla chip. Below is the original recipe.

COWBOY CAVIAR page 180 Tastes & Treasures
1 15oz can corn, drained, or 1 ½ cups frozen corn, defrosted
1 14oz can black beans, drained and rinsed
1 14oz can black eyed peas, drained and rinsed
2/3 cup fresh cilantro, chopped
2/3 cup green onion, chopped
2 large avocados, chopped
1 14oz can diced tomatoes, drained
Tortilla chips

¼ cup extra virgin olive oil
¼ cup red wine vinegar
1-2 cloves fresh garlic, minced
1 t salt
½ tsp fresh ground black pepper
1 tsp ground cumin
1 tsp ground coriander
¼ tsp chipotle chili powder, or to taste

In a colander, drain and rinse the corn and beans. In a separate colander, drain the tomatoes.

Chop the cilantro and the green onions. Peel and chop the avocado.

Make the dressing: mince the garlic. In a small bowl, pour the olive oil and red wine vinegar- whisk to combine.

Add to the dressing the minced garlic, salt, pepper, cumin, coriander and chipotle chili powder. Whisk to combine.

Into a large bowl combine the corn, beans, cilantro, green onions, avocados and tomato. Gently toss with a large spatula.

Pour the dressing over the caviar mixture and gently toss to combine. Season to taste with salt and pepper.

Cover and chill until serving time. Can be made several hours in advance. Serve with your favorite tortilla chips.

Makes 6-8 cups