Cowboy Caviar

With summers bounty of tomatoes and corn, try this crowd pleasing recipe. Perfect for an appetizer - or even eaten as a salad over some crisp leaves of butter lettuce - it’s delicious!

Serves: a party

FOR THE SALAD:

1 can black beans, drained and rinsed

1 can black eyed peas, drained and rinsed

1 can great northern beans, drained and rinsed

1 red onion, finely chopped

2 ears corn, kernels cut from cob (or 1 package frozen corn, thawed)

4 Roma tomatoes, seeded and diced

1 yellow bell pepper, seeded and diced

1 orange bell pepper, seeded and diced

1 jalapeño, seeded and minced

1 bunch cilantro, stems removed and chopped

FOR THE DRESSING:

1/3 cup extra-virgin olive oil

1-2 limes,  juiced

2 tablespoons red wine vinegar 

1 teaspoon hot sauce (such as Cholula)

1 teaspoon The Store cumin

1/2 teaspoon chipotle chili powder

1/2 teaspoon The Store granulated garlic

1 teaspoon granulated sugar

1 teaspoon sea salt

1/2 teaspoon black pepper 

Optional: 2 avocados, chopped

The Store Signature Tortilla Chips, for serving

In a large bowl, toss the beans, corn, tomatoes, onion, peppers, and cilantro together.  Whisk together all of the dressing ingredients and pour over the salad. Toss to combine. Refrigerate 1 hour, or overnight, to let flavors develop. Just before serving, toss in the avocado, if using. 

Serve with The Store signature chips. Enjoy.