One of the snacks that my friend Jenny brought to our Avenue of the Giants camping trip, was cowboy caviar, a bean and avocado based salad that is great for chip-dipping. I thought it was the perfect food for camping! It keeps well in the cooler, it’s hearty and filling and is great as a snack between meals when you are hungry after hiking or swimming. Because Jenny made this dish a day in advance, the avocado browned a bit, but it was still very tasty. I wound up eating most of the large container she brought along! I asked her to share her recipe…
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, pressed
- 1 teaspoon cumin
- Salt and pepper to taste (may be spiced with Tabasco)
- SOLID STUFF:
- 1 can black-eyed peas, drained (or black white, or pinto beans)
- 1 can corn
- 1 cup green onions, chopped
- 1 cup cilantro, chopped
- 1 red onion, chopped
- 1 cup tomatoes seeded and chopped (or unseeded Roma tomatoes are fine)
- 2 avocados, diced (more or less to taste)
- This dish couldn’t be more easy! Just combine ingredients for the dressing then mix in solid stuff. Serve with tortilla chips.
- If you are making it a day ahead and can avoid it, don’t add the tomatoes and avocados until just before you serve it. I suspect adding a squeeze of lemon to the finished dish will keep the avocados from browning, but I haven’t tried that yet.
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