Cowboy Caviar
Ingredients
- 2 cups cooked black beans - cooled
- 2 cups cooked southern peas also known as cow peas or black eye peas- cooled
- 1-2 cups Fresh diced tomatoes
- 2 cups cooked corn kernels
- 1 small red onion diced
- 1 green bell pepper
- 1 jalapeno minced
- 1 bunch cilantro chopped
- S+P to taste
- 2 cup chili cumin vinaigrette
Instructions
- Mix all the ingredients together. Refrigerate overnight before serving.
Chili Cumin Vinaigrette
Ingredients
- 2 Tbsp chili powder
- 2 Tbsp cumin powder
- 1 Tbsp Dijon mustard
- ½ cup MH gewürztraminer
- ½ cup rice wine vinegar
- ½ red onion minced
- 2 cups blended olive oil
- S+P to taste
Instructions
- Blend all the ingredients together less the oil
- Slowly whisk in the oil to create an emulsification
Notes
This is a great recipe for these hot summer days. I keep this salad in my refrigerator. Plus, It has at least 5 vegetables and you can change them up depending on what you have in the garden. Today I had chopped raw zucchini in mine.
Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.
This is a great recipe for these hot summer days. I keep this salad in my refrigerator. Plus, It has at least 5 vegetables and you can change them up depending on what you have in the garden. Today I had chopped raw zucchini in mine.
The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.