Cherri's Kitchen

Graduation will be here in a few weeks and it is time to send the invites, plan the meal and clean the garage. Invites soon to be sent (check).

Taco bar is planned for the meal (check). Somebody in the office recommended Cowboy Caviar.

At first I was skeptical, but after seeing the recipe it sounds like a perfect fit.

I found this recipe at the Culinary Hill website. Now for the garage.

If only Mother Nature would cooperate.

Cowboy Caviar

• 1/2 cup olive oil
• 1/4 cup sugar (see notes)
• 1/4 cup white wine vinegar
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 pound Roma tomatoes, seeded and diced
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can super sweet corn, drained (see notes)
• 1 red onion, diced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 cup chopped cilantro (from 1 bunch)

1) In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.

2) Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.

3) Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

Notes:

1) Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.

2) 1 sweet onion or a bunch of green onions may be substituted for the red onion.

3) A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.

4) If you think 1/4 cup sugar sounds like too much, feel free to use less.

Perhaps add 1 tablespoon at a time. If you make it too sweet, add more vinegar and salt.

Servings: 12