Marshal Matt Dillon played fast and loose with the old west and
quick-draw artistry. Truth be told, it defined America and was a
riveting era of Winchester rifles, train robberies, and plenty of
buckshot excitement. Regrettably, the cowboys and pioneers of
yesteryear now exist only in the tales of Buffalo Bill, the OK Corral,
and stagecoaches.
That’s okay. We still have Stetson hats, campfires, and beans.
Beans were a frontier staple, and it was more of a
meat-and-bean-mash-up than anything. Packed with protein and an added
spectrum of brilliant color, Cowboy Caviar is healthy, vegan,
gluten-free, dairy-free, and splashed with a light lime-infused
vinaigrette. It’s a sure-fire hit with tortilla chips while watching
a favorite sports game. It’s quick and simple to make — have cutting
board, will travel!
Ingredients:
Two 15-oz. cans black beans, rinsed and drained
One 11-oz. can sweet corn, drained
One
bunch scallions, sliced
One cup each: diced red bell pepper (or ½ cup each red and green bell
pepper), chopped Roma tomatoes
1/2 cup chopped cilantro
One
avocado, diced
Optional: one or two jalapenos, diced
Optional: 1 tablespoon green Tabasco
Dressing
¼ cup white vinegar
2
tablespoons sugar
Juice of 2 limes, about 1/4 cup
1 1/2 teaspoons cumin
Directions:
Dressing: Combine vinegar and sugar in a small jar, shake well until
sugar is dissolved. Add lime juice and cumin, shake again to combine.
Set aside.
Combine
remaining ingredients in a medium bowl, tossing lightly after
each addition. Pour dressing over black bean mixture and toss gently.
Chill at least two hours or overnight for best results. Serve with
tortilla chips.
