Wednesday, September 4, 2013

Cowboy Caviar

My friend Pam is a great source for recipes. She's always trying new things and is generous in sharing her recipes with friends. She made German Chocolate Cake (that has become the signature cake of my friend Sue), Cool & Minty Summer Salad with Peaches, Barbecued Beer Can Chicken, Meatloaf with Barbecue Sauce--recipes that have been shared on FOODjimoto.com. This delicious dip, Cowboy Caviar, is also a recipe of Pam's that she makes for her football parties. It's easy to make and always a hit with the football-watching, or any, crowd.

I think the ingredients can vary depending upon what you like and what you have on hand.

Cowboy Caviar

Ingredients:

1 can black beans, drained & rinsed
1 can black-eyed peas, drained & rinsed
1 1/2 cups corn (or 1 can, drained & rinsed)
2 cups diced sweet onion
2 cups diced tomatoes
1 bunch chopped cilantro
1 diced red pepper
1 minced jalapeño pepper
3 diced avocados
juice of one lemon
1/4 teaspoon cumin
1/4 cup olive oil
1/4 cup orange muscat champagne vinegar


While gathering the ingredients, I forgot to add the jalapeño, corn, olive oil and orange muscat champagne vinegar for the photo. Oh! And the cumin, too.

 I like it when the peel of the avocado comes off in one piece, that's when I think avocados are perfectly ripe.

Put all ingredients in a large bowl and add salt and pepper to taste.

I like the olive oil and orange muscat champagne vinegar dressing--I think it gives the dip a bright taste. You can use red wine vinegar instead, or simply use Italian salad dressing, that works well too.

Toss all ingredients gently until well-combined. Taste and adjust seasoning.

This dip is fresh and hearty in a light way, and makes a great appetizer for tailgate parties.

Itadakimasu!

***

Ideally, since the Cowboy Caviar is another recipe I got from Pam, I would have some new photos and news about her family to share. But I don't today, so I'll share something about the Fujimotos.

Last month, we spent the weekend at the Dinkey Creek Campground again--you might remember my Grilled Salmon with Avocado-Tomato Relish post.

This is last year's photo--we actually made this again this year, it was so good.


 This year, our visitor from Japan, Ayako, came camping with us.

 We hiked to the McKinley Grove, to see the big sequoias.

I think the newlyweds are adorable.

 We were so happy Rachel, Mitchell and Karen could join us this year.

Mitchell always finds interesting things for us to do, like this hike.

It's so much fun having the whole family together!

 Early morning snuggles with Rachel around the campfire are the best!
She's a new walker and got a little scab under her nose from doing a face-plant a few days earlier.

 You can get a good 'Joker' smile by playing with a paper cup at the campsite.

 Rachel loves Dixie!

Eugene, Isamu and Maria were able to join us, too!
You may remember when Isamu was born on my Gail's Stew post.

"Yanna go camping!"

***




Cowboy Caviar

Ingredients:

1 can black beans, drained & rinsed
1 can black-eyed peas, drained & rinsed
1 1/2 cups corn (or 1 can, drained & rinsed)
2 cups diced sweet onion
2 cups diced tomatoes
1 bunch chopped cilantro
1 diced red pepper
1 minced jalapeño pepper
3 diced avocados
juice of one lemon
1/4 teaspoon cumin
1/4 cup olive oil
1/4 cup orange muscat champagne vinegar

Put all ingredients in a large bowl and mix gently until well-combined. Taste and adjust seasonings. Chill until ready to serve.

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