Wednesday, February 6, 2013

Cowboy Caviar

I've seen lots of variations of a black bean salsa.  I've even made one here.  Then I saw this bean and avocado salsa on Tidy Mom and the pictures were so pretty (prettier than anything I'll ever take) that I was inspired to make it.  However, I can never leave well enough alone, so I changed the recipe.  The recipe was good as-is, but I wanted more flavor.

I actually roast my jalapenos in my toaster oven.  You don't have to roast the jalapenos, but I like the flavor better (and it seems to reduce the heat of the jalapenos so that this salsa is only mildly spicy).  I also drain and chop the canned tomatoes to reduce some of the liquid and prevent any super-big chunks of tomato.

This recipe makes a lot - about 8 or 9 cups worth.  Here in Arizona that's considered a good thing.  It also tastes better the next day after the flavors have had a chance to mingle, so I usually make it the night before.  And no, the avocados won't brown.  :) 

adapted from Bean and Avocado Salsa on Tidy Mom

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15.25 oz) sweet corn, drained
2 cans (14 oz each) fire-roasted diced tomatoes, drained and chopped
1 bunch (about 5-6) green onions, sliced

2 jalapeno peppers (or more if you like it spicy), roasted (optional) and chopped
4-5 plum tomatoes, seeded and diced 
2 ripe avocados, diced
juice and zest of 1 lime
2 Tbsp. chopped fresh cilantro
3 Tbsp. olive oil
1/2 tsp. cumin
2-3 tsp. chili powder
salt and pepper, to taste
tortilla chips (Tostitos Scoops work great.)

Combine all ingredients - except avocados - and season to taste.  Gently fold in avocados.  Cover and refrigerate overnight or until ready to serve. 


Unknown said...

interesting recipe! full of flavor . thanks you
electric pressure cooker

Adrianne said...

interesting recipe! full of flavor . thanks you