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.