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Cowboy Caviar

The contributor is a Texan.

Ingredients:

• 1 cup cooked blackeyed peas (Canned is fine, provided you drain.)
• 1 cup sweet corn (Brown in 2 tsp oil in a very hot pan.)
• 2 large tomatoes or a handful of grape tomatoes, diced
• 1⁄4 cup diced red, white, or yellow onion
• 1⁄2 tsp garlic powder
• 1 tsp chili powder
• 1 to 2 tsp of cumin
• Salt to taste. (Be aware, canned beans are often heavily salted.)
• 1 glug of olive oil
• Other additions possible. See below.

Directions:

1. Drain canned beans. Place in medium size bowl.
2. Brown corn in 2 tsp vegetable oil in a very hot pan. Add to the beans.
3. Add remaining ingredients and mix.
4. Serve with tortilla chips, or in warmed tortillas spread with butter, or over seared chicken breasts, or over greens as a salad.

Other additions follow for the adventuresome: Diced red or yellow bell pepper; bits of cured or smoked meat you might have lying around; bacon adds a certain something, but grilled chicken is not to be scorned; cucumber, provided you intend to serve this cold; crumbles of cotija cheese; chiffonades of spinach, bitter greens, or basil; diced roasted poblano peppers; several shakes of cayenne pepper. Also great with 1 part sour cream and 2 parts lime juice plopped on top for a tortilla dip.

Thank God for good food!

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All text and images copyright © 2019 Shoreline United Methodist Church, Shoreline, WA.