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Cowboy Caviar with Cilantro-Lime Dressing

2022-01-09
  • Yield: large bowl of dip/salad
  • Servings: lots

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In honor of the annual Denver “Stock” (livestock) Show this year, I bring you “Cowboy Caviar,” aka “Texas Caviar.” This tasty, light and fun appetizer is sure to please your palate! The dressing has a little zip without blowing out the taste buds. Give it a try! It is an added bonus if you have a metal cowboy hat in which to serve this fun dish.

 

Ingredients

  • 3 slices bacon, cooked and crumbled
  • 3 medium tomatoes, diced
  • 4 scallions, chopped
  • 12-ounces edamame, defrosted and shelled
  • 15.5-ounce can of black beans, rinsed and drained
  • 12-ounces corn, roasted
  • 2 red peppers, roasted, chopped
  • CILANTRO-LIME DRESSING:
  • 1 jalapeno, roasted, seeded and lightly chopped
  • 1 garlic clove
  • 1 teaspoon ginger root, minced
  • 1/4 cup fresh lime juice
  • 1/3 cup honey
  • 2 teaspoons aged balsamic vinegar
  • Pepper and salt to taste
  • 1/4 cup packed cilantro leaves
  • 1/2 cup extra virgin olive oil
 

Method

Step 1

In a very large bowl, mix the bacon, tomatoes, scallions, edamame, beans, corn and peppers. Set aside.

Step 2

Into a food processor or blender, place jalapeno, garlic cloves and ginger. Pulse until chopped coarsely. Add lime juice, honey, balsamic, pepper and salt and cilantro leaves. Pulse again to blend. Turning blender on low, remove center of lid and slowly pour in olive oil until all is blended. Taste and adjust if more salt and pepper are needed.

Step 3

Pour dressing over Cowboy Caviar and toss until moist. Use all or most depending on personal preference. Enjoy with crackers or even as a side or salad. Just enjoy!

 

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