Round ’em up for Cowboy Caviar

Montana has a rich western past, with endless trails and tales of cattle, cowboys, and camping. This yummy choice gives tribute to our past with a recipe that does double time as a salad or appetizer. Some call it “Cowboy Caviar”, while I like to call it a ‘must serve’ at every summer get together. It’s just that good!

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Cowboy Caviar

Mix the dressing together in a pint canning jar:

1/3 c. olive oil
1/3 c. red wine vinegar
1/2 t. cumin
1/2 t. chili powder
1 TBL fresh minced garlic

Put a lid on it, shake well, and set aside for a few days to let the flavors work their magic.

This is not a make-ahead dish, as the avocado’s will brown and the cilantro will wilt. So, 15 minutes or so before eating, prepare the salad part of this caviar.

In a glass, medium sized bowl, add 1 can (drained) of sweet corn and 1 can (drained) of your favorite bean. I’ve used white beans for this meal. DSC_4089Chop and add to the corn and beans, 2 large ripe tomatoes, 2 large ripe avocados, 1 bunch of fresh cilantro with stems removed, and 3 green onions.DSC_4090DSC_4093DSC_4081

Lightly mix the ingredients while slowly adding the dressing. Serve immediately over a few crisp lettuce leaves for a salad course, or with chips, as an appetizer salsa. The rich flavors and delightful crunch of corn make cowboys (and girls) coming back for more!

Serves 4 as a salad and 8 as an appetizer. It tastes amazing whether you’re sitting in the saddle, a deck chair, next to a campfire, or floating around the pool!

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