This recipe take a little time to assemble but is worth the effort.
1 can shoepeg corn, 11 oz
1 can black bean, 15 oz (rinse and drain)
1-2 roma tomatoes- diced (discard pulp)
1 avocado, diced
¼ cup fresh cilantro, leaves only, chopped
1 T. diced red onion
¼ cup red wine vinegar
¼ cup olive oil
¼ tsp salt
1/8 tsp fresh ground pepper
2 cloves garlic, chopped or pressed
1 tsp ground cumin
Gently mix all of the cowboy caviar ingredients together in a medium bowl ( except avocado*)
Then blend the dressing ingredients together in a blender until smooth. Pour over the caviar and toss gently.
Refrigerate until ready to use.
Serve with blue corn chips or regular corn chips.
*I like to add the avocado right before serving so it looks nice and fresh!
I also like to serve this appetizer in a tortilla with tacos! Or just have a bowl of it for lunch! it's that tasty!
Beth Beutell (my friend)