Grandma Cowboy Caviar Food

COWBOY CAVIAR

Steps:

• Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
• Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.

GRANDMA' COWBOY CAVIAR

Steps:

• Mince garlic. Whisk garlic, red wine vinegar, oil, hot sauce and black pepper in a medium bowl until mixed.
• Peel and chop avocado into 1/2 inch cubes. Add avocado to the vinaigrette and mix gently.
• Chop tomatoes coursely. Drain and rinse black-eyed peas and corn.
• Add tomatoes, black eyed peas, corn, green onions and chopped cilabtro to the vinaigrette and mix well. Stir in salt.
• Serve immediately or chill mixture covered overnight.
• Serve with tortilla chips or spoon over nachos or taco salad.

COWBOY CAVIAR

Steps:

• Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
• Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
• To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

COWBOY CAVIAR QUESADILLAS

Steps:

• For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
• When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.
• Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.
• For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.
• Cut into wedges and serve with more cowboy caviar. Enjoy!

COWBOY CAVIAR

Steps:

• Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

BEST EVER COWBOY CAVIAR

Steps:

• Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
• Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.