Cowboy Caviar

 Cowboy Caviar

(recipe inspired by "Cookie Kate", Celebrating Whole Foods and Heather Stoffers)

1  can (16oz) black beans, rinsed and drained

1 can (16 oz) black eyed peas, rinsed and drained (optional, but provide an interesting texture and flavor)

2-3  cups corn kernels (frozen, fresh or canned)

1  medium tomato diced (can use canned if you don't have fresh) or 2 Roma tomatoes

1 medium red or orange bell pepper (or even green)

1  medium zucchini diced  

3/4 C. chopped red onion (about 1/2 of good sized onion)

¼ cup fresh cilantro, chopped

1 small jicama, peeled and chopped ( I have substituted diced water chestnuts)

(Optional) 1/4 C. chopped Tamed Jalapeno pickles or (if you really like a kick to it) 1 fresh jalapeno, ribs and seeds removed and finely chopped.

 Dressing (stir together well): 1/4 c olive oil

1/4 c lime juice

2 tsp grated lime zest

½-1  tsp salt

1/2  tsp fresh ground pepper

2 medium cloves garlic, finely minced or pressed

1-2 Tbl. Italian seasoning

1-2 Tbl. honey (melted)

 

 Most of the ingredients are optional except for the corn and black beans. You can double the dressing ingredients for more flavor or use your own recipe for Italian dressing. Toss to mix and coat. Can be served at this stage as a side dish  OR  to assemble burritos, mound ½ cup bean mixture onto a tortilla and spread into a rectangle.  Sprinkle with 2 Tbsp of  grated mozzarella or Monterey jack cheese.  Fold tortilla egg roll style and place seam side down on grill.  Cook 2 minutes each side.  Serve immediately with sour cream, salsa, etc.