Okay, so we’ve talked about my salsa fresca before. It’s one of my many “throw a bunch of things into a food processor or blender and put some hurt on it” family of sauces and dressings. What’s not to like, right?
Cowboy caviar (or Texas caviar, or simply black bean and corn salsa) can be as wet or as dry as you want it. Trader Joe’s sells a version that has a good amount of juicy stuff in it, so it’s more like a “salsa that you’d dip stuff into”. Mine is much drier – I’d consider it more of a salad than a salsa. I also consider it tasty and easy, and kind of a crazy good addition to an omelet, if that’s your thing.
The Goods:
black beans (cooked or canned, drained and rinsed)
corn (canned is okay but I prefer frozen – but do thaw it first)
red onion (I really like the bite of red onion, but feel free to go with a gentler yellow or white onion)
garlic
lime or lemon juice
cilantro
tomato
salt, pepper, cumin, chili powder
EVOO
The method:
- Mince your garlic and cilantro.
- Dice your tomato and onion.
- Combine all that in a bowl, drizzle with oil and lime juice.
- Season to taste.
… no seriously, that’s it. Grab some chips and get medieval. Or make it a component in your burrito or burrito bowl. Or make some heckin’ good huevos rancheros.
I’ve been known to just throw it on some cottage cheese with some diced avocado and hot sauce, and just gleefully cram it in my face.
Vickie's Food Ramblings 