“I’m an old cowhand, down from the Rio Grande
Oh, where the West is wild all around the Borderland
Where the buffalo roam around the zoo
And the engines run up a rug or two
And the old Bar X is just a barbecue, yeah
Yippie yi yo kayah, yippie yi yo kayah” –Bing Crosby
Summer’s bounty of succulent right-off-the-vine tomatoes reminds me of an old favorite, Cowboy Caviar. Like the name implies it’s casual, versatile, Southwest and completely delicious. Round up some friends and family, and enjoy this easy and easygoing dish. Need I even say, it’s perfect with barbecue! Serve with chips, on a bed of lettuce, or in warm tortillas. Yippie yi yo!
Prep Time: 20 minutes
Chill Time: Best if made an hour or more before serving but still delicious when served immediately.
1 15.25 oz. can corn, rinsed and drained
Or 2 cups frozen corn, thawed, uncooked
2 15 oz. cans of black beans, lightly rinsed and drained
1 ½ cups fresh tomatoes, seeded and diced into 1” chunks
½ cup fresh cilantro, chopped
2 avocados, diced
1/3 cup green onion, chopped
½ cup sweet purple or Walla Walla onion, finely diced
My favorite “version” is adding mango and extra avocado, and if I’m making the caviar as a main dish, adding chicken. The basic recipe is easy to adapt to your own taste.
Tropical Twist: Add 1-½ cups diced mango and/or pineapple. (Susan’s version)
Southwest Style: Add 1 cup finely diced red and yellow peppers and 1 cup finely diced jicama. (Heidi’s version)
Main Dish Style: Add 1 lb. cooked, finely diced chicken breast (My carnivorous family’s version.)
Basic Cowboy Vinaigrette:
1/3-cup olive oil
¼ cup red wine vinegar
1 ½ teaspoons cumin
½ – 1-teaspoon black pepper
1-teaspoon sea salt
3 Tablespoons lime juice (one lime)
2 -3 cloves of garlic, minced
1 teaspoon jalapeno pepper, very finely diced (optional)
Combine the basic ingredients in a large bowl. In a small bowl whisk together vinaigrette ingredients and then gently incorporate vinaigrette into the basic ingredients. So dog gone easy!