A Farewell to Summer

The kids are back in school, a chill is in the air and soon the scent of pumpkin everything will surround us! But before we rush to order spiced lattes and pick apples at orchards, I’d like to give one last send off to summer with my favorite go-to party dish. It’s not only the easiest dip you’ll ever make but it seconds as a great topping for chicken, fish, or tacos. It’s gained fast popularity and there are tons of versions out now but I’m sure you’ll love mine the most! Here’s my recipe for Cowboy Caviar.

Cowboy Caviar

Cowboy Caviar

Ingredients:

1 can of black beans, drained and rinsed

1 can of whole kernel corn, drained

2-3 chopped plum tomatoes

1 fresh jalapeno, seeded and chopped

1/2 red onion, chopped

1/4 cup chopped cilantro

3 TBS red wine vinegar

Twice around the bowl drizzle of EVOO

1/2 tsp salt

1/4 tsp pepper

Directions:

Mix all ingredients in a bowl and refrigerate until ready to use. Serve with multigrain chips. Save leftovers (that is if you have any) over grilled chicken, seafood, or gourmet-up you average taco night!

Canned corn and beans make this dish simple and convenient!

Canned corn and beans make this dish simple and convenient while fresh tomatoes and cilantro bring the flavors to life!

This recipe is one that I always get asked to make and I’m always thrilled because it’s inexpensive and simple. These fresh flavors combine perfectly to send off the season! So long, sweet summer!

Eat Well,

Stephanie a.k.a. The Foodetarian

 

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