Because my husband graduated from The Ohio State University, we usually get together with other alumni to watch football games. Usually, we go to the restaurant where the alumni club meets but this year was a bit different and instead of going to the club we rotated watching the games at each other’s houses. One Saturday afternoon, my husband made Cowboy Caviar, and it was delicious. I am not sure where he got the recipe, but this is what we did. Check out other options for Cowboy Caviar here.
Ingredients
- 1 can of black-eyed peas
- 1 can of other beans of your choice (we did black beans)
- 1 can of corn
- 1 bunch of green onions
- 1 bunch of cilantro
- 2 large tomatoes
- 2 avocados (optional)
DRESSING
- 1 Tablespoon Tabasco sauce
- 3 Tablespoons red wine vinegar
- 2 Tablespoons salad oil (the recipe said not Olive Oil but we used Olive Oil)
- 2 Teaspoons garlic salt (we used garlic powder)
- Black pepper to taste
Stacy’s Suggestions and Preparation
- In a large bowl, whisk tabasco sauce, red wine vinegar, salad oil, garlic salt, and black pepper.
- Drain and rinse black-eyed peas and corn kernels.
- Chop green onions and cilantro.
- Dice tomatoes into 1/2″ cubes.
- Add all dressing mixture and gently stir to coat- do not overmix!
- We added the avocado right before we served the dish to keep it from getting brown but you can add it to the dressing mixture if you like.
- Chill for two hours.
- Service with chips of your choice. We like whole-grain Tostitos Scoops.
- The next day we put the leftovers into a crockpot with more diced tomatoes and grass-fed ground beef to make a chili of sorts. So good!
- Enjoy!
