Another popular summer recipe is Cowboy Caviar. This recipe has been popular at potlucks over the past few years, and it took me a while to find a version that I was in love with. My version is adapted from this site. This recipe is great as a dip for tortilla chips, and leftovers are great to include as a side dish or a filling in tacos or enchiladas.
Cowboy Caviar:
2 cans black beans, rinsed
1 can whole kernel corn, drained
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
1 Tbsp. red wine vinegar (I like the garlic flavored)
3-4 Tbsp. fresh squeezed lime juice
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
Combine the black beans, corn, red onion, and cilantro in a bowl and stir until well-mixed. Mix together the vinegar, lime juice, olive oil, salt, and pepper, then pour over the bean mixture. Chill in the refrigerator for at least an hour to let the flavors marinate. Dip can be served with tortilla chips or crackers.
Enjoy!
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