You know that feeling when you’re eating something and you aren’t really paying attention, and all of the sudden it’s gone? You’re just chewing along, minding your own business, and suddenly there aren’t anymore Oreos on your plate or your chip scrapes the bottom of the bowl, and you’re just like whaaaaaaaaaat? And then you’re overcome with a combination of sadness and guilt and you think to yourself, “I really am Catholic, also time for more Oreos!, also what happened to the other Oreos?”
That happens to me with cowboy caviar. All the time. Like, definitely more often than you are currently thinking it happens. For real, take whatever number you have in you mind and double it. But it’s so good! And there really isn’t anything to feel guilty about because it’s just beans and veggies. Embrace the scraping of the bowl.
As an added bonus, this is one of those dishes that will keep a food blogger honest. It’s not any fancier or more difficult than it looks. The ingredients are available at every grocery store and there isn’t any fancy technique that I just can’t explain in words. It’s just freaking delicious. Great with chips as a dip, great tossed with lettuce to make a salad, great served atop a cheese quesadilla like a way-better version of pico de gallo.
- 1 head of corn, with the kernels cut off
- 2 cans of black eyed peas
- 1 tomato, diced
- 1 bunch of cilantro, chopped
- 2 jalapenos, minced
- Juice from 2 limes
- Olive oil
- Salt and pepper
- Tortilla chips, for serving
- Mix together the corn, peas, jalapenos, cilantro and lime juice. Splash with olive oil and salt and pepper to taste. Serve with tortilla chips.