Cowboy Caviar Recipe

Cowboy Caviar Recipe

A perfect recipe when we’ve got sweet corn (usually from another farm we love and trust!)

By Meggan Hill
This easy recipe for Cowboy Caviar is fun, fresh, colorful, and endlessly adaptable. It makes a great dip, salad, side dish, or even a topping for grilled meats. Always a potluck favorite!
Prep Time15minutes mins
Cook Time5minutes mins
Total Time20minutes mins
Servings24 servings (½ cup each)

For the dressing:

• ▢1/2 cup olive oil

• ▢1/4 cup granulated sugar or to taste (maple syrup or honey is an option, of course!)

• ▢1/4 cup white wine vinegar OR lime juice

• ▢1 teaspoon chili powder

• ▢Salt

For the vegetables (swip-swap all you want with the veggies -- this makes for a very flexible recipe)

• ▢1 pound tomatoes seeded and diced

• ▢1 (15-ounce) can black-eyed peas drained and rinsed

• ▢1 (15-ounce) can black beans drained and rinsed

• ▢ 2 ears fresh sweet corn -- kernels trimmed with a knife

• ▢1 red onion peeled and diced

• ▢1 green bell pepper stemmed, seeded, and diced

• ▢1 red bell pepper stemmed, seeded, and diced

• ▢1 cup chopped fresh cilantro or fresh parsley, from 1 bunch

Instructions 

• To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon). 

• In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.

Thai Cucumber Salad with Peanuts

Thai Cucumber Salad with Peanuts

By Jennifer Segal

Adapted from Food & Wine

This Thai-style cucumber salad is quick, crunchy, and full of flavor—the kind of side you’ll find yourself making on repeat.

Servings: 4

Total Time: 20 Minutes
 

Ingredients

For the Salad

• ½ medium red onion, very thinly sliced

• 2 large cucumbers, or 4 small ones halved lengthwise, seeded and sliced crosswise ¼-inch thick

• ⅓ cup packed chopped fresh cilantro

• ½ cup salted peanuts

• 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)

• ¼ teaspoon salt (optional)

For the Dressing

• ¼ cup fresh lime juice, from 2-3 limes

• 2 tablespoons vegetable oil

• 1½ tablespoons fish sauce

• 2 tablespoons sugar

• 1 garlic clove, minced

Instructions

1. Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.

2. Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic.

3. Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes.

Banh Mi Sandwich

Vegetarian Banh Mi Sandwiches We love making these sandwiches when we have lots of cucumbers, peppers and Thai Basil. Treat this recipe as a rough guide, but get creative and substitute with whatever veggies you have that you need to use -umm, Roasted Eggplant? yes! Sweet peppers, yes! 

So delicious with a little Thai basil and jalapeño

Banh Mi Sandwich

Author: Love & Lemons

Prep Time: 20minutes mins

Cook Time: 20minutes mins

Total Time: 40minutes mins

Serves 4

Save Recipe Print Recipe

This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!

Ingredients

• 1 (14-ounce) package extra-firm tofu

• Extra-virgin olive oil, for the pan

• 4 baguette pieces, sliced in half

• Spicy Mayo

• Fresh cilantro

Pickled Veggies

• 1 small daikon radish, sliced into matchsticks

• 2 small carrots, sliced into matchsticks

• ½ small cucumber, seeded and sliced into matchsticks

• ½ jalapeño pepper, thinly sliced

• ⅓ cup rice vinegar, plus more as needed

• ⅓ cup water, plus more as needed

• Cane sugar

• Sea salt

Tofu Marinade

• 1 tablespoon olive oil

• 2 tablespoons tamari

• Juice of ½ lime

• ½ teaspoon lime zest

• 1 garlic clove, minced

• ½ teaspoon minced fresh ginger

• Freshly ground black pepper

Cook ModePrevent your screen from going dark

Instructions

• Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.

• Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.

• Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.

• Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.

• Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.

• Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro.

Notes

For the pickled veggies: If you can't find daikon, use a few red radishes or just skip it. If you're sensitive to spice, go light on the jalapeños.