By michael vivar
The mention of caviar normally elicits visions of dainty dishes slightly overflowing with exorbitantly priced black or red fish roe.
Cowboy Caviar is almost literally the polar opposite of the Black Sea delicacy. It's a bean dish that was first created in Dallas around 1940.
Helen Corbitt conceived of Cowboy Caviar as a chef at the Neiman Marcus luxury department store along with the tongue-in-cheek name. Here's an easy recipe.
1 can black-eyed peas 1 can black beans 1 tomato diced 1 bell pepper, chopped
1 red onion, chopped 1 jalapeno, chopped 1/4 cup vinegar 1/4 cup Worcestershire Olive oil
Combine black-eyed peas, black beans, tomato, bell pepper, red onion and jalapeno in a large bowl. Gently, yet thoroughly, mix with a slotted wooded spoon.
Stir in a generous drizzle of olive oil, vinegar and Worcestershire sauce. Add sea salt, coarse black pepper, cumin and powdered garlic to taste.
Jalapeno can be substituted with habanero, Carolina reaper and/or ghost pepper for a more fiery kick.
A handful of finely chopped cilantro can be added. Ensure everyone eating likes cilantro as it tastes similar to dish soap for some people.
Cowboy Caviar is extremely versatile. Serve it as a side with grilled ribeye steak or lamb chops. It can also be a dip for tortilla chips.
"I live in Texas, man. It’s hard to be a vegetarian down here." - Samuel Beam, Iron and Wine singer
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