Cowboy Caviar

Okay, they really should call this “Cowboy Crack”. It is so addicting and so perfect as a side dish at dinner, an appetizer at a party, a potluck dish at your next get together or to eat by the spoonfuls at midnight after having a Scandal marathon. Not that that’s ever happened. The nice thing about this is you can sort of tweak it to your tastes. You like red onions, you say? Great, chop some up and throw ’em in! Have a hankering for a little more kick of lime? Add a few more splashes, and throw in some green onions while you’re at it, if that’s yo thang. You really can’t mess it up (at least not past the point of recovery). And as a side note, you’re looking at a $49/kg lime right there. Probably the most expensive lime you’ll ever see, but you really can’t put a price tag on this dish (okay, maybe you can, that’s why I use bottled lime juice most of the time). So go enjoy your 25 cent limes and the most delicious thing you’ll ever eat with a tortilla chip.

1 15 oz can white shoepeg corn
1 can black beans
1/2 cup chopped cilantro
2 tomatoes, diced
2 avocados, diced
1 tsp cumin
1/4 tsp pepper
3/4 tsp salt
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves crushed garlic
2 Tbs lime juice

Mix all ingredients together, serve with tortilla chips. Best served chilled at least 4 hours.

*Source: Cari Filippone

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