We’re on the cusp of the silly season ~ which means lots of balmy evenings entertaining! Traditionally served as a Tex ~ Mex dip to be scooped up with corn chips, this vibrant dish brings some colour & fun to every feast. It’s also delicious served as a fresh salsa for tacos, as topping for baked potatoes or pairs perfectly with bbq meats (add a blob of Grevity sriracha Mayo for a flavour sensation!)
Is it a dip, a salad or a side? You decide!
Ingredients:
- 1 can organic blackbeans, drained & rinsed
- 1 organic corn cob, lightly steamed & kernels removed
- 4 ~ 6 organic tomatoes, diced
- 1 organic red capsicum, diced
- 1 ~ 2 local avocados, diced & squeezed with lemon or lime juice to retain colour
- ½ bunch organic coriander, stems & leaves, finely chopped
- ½ bunch organic parsley (leaves only) finely chopped
- Some pickled jalapeños ~ diced finely. Choose your own adventure with how many you put in, or leave out completely if serving to littles
Dressing:
- ⅓ cup organic extra virgin olive oil
- 3 TBS red wine vinegar
- 1 large clove of organic garlic, finely minced
- 1 small TSP salt
- 1 TSP organic dried oregano
- 1 TSP maple syrup
- Fresh ground black pepper, to taste
Method:
Combine all dressing ingredients in a jar, seal the lid & give a good shake until well combined.
Arrange all the cowgirl caviar ingredients into a large serving bowl & pour over the dressing. Mix gently ! Leave at room temperature if serving immediately, otherwise you can refrigerate for up to a day (after this the avocado goes a bit brown. It still tastes delicious !) Yee haa !
Image & Recipe by Jesica Bull
