Giddy Up!

4.22.2015

If I had made this and put it out as an appetizer, I can say with 90% certainty that my daughter would not have tried it, even though she likes the individual ingredients that are in it. She’s weird like that.

But there was a day that she was at a girl scout event and she learned how to make this recipe they called Cowgirl Caviar and she came home raving about it and asked that we make it that weekend. When she told me what was in it, it was the same ingredients that I was familiar with putting in my Texas Caviar recipe. But if she wants to call it Cowgirl Caviar and she’ll eat it up? Sure thing!
cowgirl caviar-recipe
Ingredients
1 red or green bell pepper, seeded and diced
1 large tomato, diced
1 medium red onion, diced
1 14 ounce can black eyed peas, drained and rinsed
1 14 ounce can black beans, drained and rinsed
2 cups of corn kernels, thawed
1 handful cilantro, chopped (optional)
1/4 cup neutral oil
1/4 cup apple cider vinegar
3 TB coconut nectar (or 1/8 c. sugar)

Place diced peppers, tomato, onion and beans and corn in a large bowl. Set aside. Place oil, ACV, and nectar or sugar in a small saucepan and heat over low heat until dissolved and well combined. Let cool. Add to vegetables and mix well. Add cilantro. Place in refrigerator for at least 6 hours, but overnight is best. Stir before serving and drain off remaining liquid. Serve with tortilla chips.

texas-caviar-recipe

 photo newblogsignature_zps266b4b3e.jpg

1 comment :

  • Alyson M

    I love that stuff. My mom used to make it in the summer all the time. Though, we’d often just eat it as a salad and not with chips. I haven’t made it in years, but I will now!

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