Cowboy Caviar Dip

Sometimes Andy walks into the kitchen when I’m cooking, sees mountains of food, and is like, “are we having people over.”

And I look him in the eye, and nod my head, and say, “Yes. Yes we are having people over. That is why I’m making all this food, duh.”

But I wasn’t having people over. It was just going to be me and this here punchbowl of salsa, and now I need to panic text some friends to come over eat this with me. 

Cowboy Caviar, sometimes called Cowboy Salsa, is a snack introduced to me by my friend Danielle, and is now something I make pretty regularly for parties, but also to have on hand in the fridge to throw on fish, tacos, and literally all other foods. 

This stuff is good on everything, except maybe cereal. 

The best part is that it only tastes better the longer it’s in your fridge. 

So if you are like me, and often commit cases of “drive by scoopings” in front of the open fridge, I’m about to make your whole life taste even better.

Cowboy Caviar is an insanely easy to make- and easy to customize- appetizer. What’s in it often depends on what I can find at the store, or what’s already in my kitchen. 

Today’s ingredients include corn, black beans, red onion, green pepper, tomatoes, a lime, Italian dressing, and salt and pepper. 

First you are going to drain the corn and add it to a large bowl, as well as draining and rinsing the black beans. 

You definitely want to rinse the beans, otherwise they turn the sauce a murky black color, and while that tastes okay, it’s not very appealing to shovel into your mouth. 

Dice up your veggies small enough that you’re able to scoop them up on a chip. 

I’m not here to Shrek and onion, and still make out with anyone later that night. 

Quarter up your tomatoes, I prefer using grape or cherry tomatoes, as they are firmer and keep their shape a bit more when chopped up. 

Remember than jalapeno is always optional. I add a whole pepper, but it’s easy enough to only add half, or omit it entirely. 

Cowboy Caviar calls for one whole juiced lime, but if you like your salsa extra tart, add another. 

The citrus also keeps the veggies fresh and crispy longer. 

Once all your vegetables are chopped and your lime juiced, add the bottle of Italian dressing, season with salt and pepper, and mix everything together.

Cover the bowl and put this in the fridge for at least an hour, longer only makes it better. 

You want to give the veggies a chance to absorb all the dressing. 

Before you serve this, drain off some of the excess dressing.

It’s a salsa, not a gazpacho. 

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