A healthier, more evolved version
Cowboy caviar (or Texas caviar) originated back in the 1940's when Helen Corbett, a dietitian from New York, moved to Texas and discovered black-eyed peas for the first time. At some point working in restaurants she stumbled upon putting black-eyed peas with a simple vinaigrette and it was a huge hit. Now 8 decades later this dish has been transformed a million and one times and this recipe is my take on this classic dish. Instead of GMO corn, I replaced it with protein packed quinoa to give it a fresh facelift. Top it with this delicious cilantro avocado dressing and you have the perfect chip salad. Bring it to your next tailgate and watch people swoon over this dip!
Ingredients
Dressing:
1 avocado
1 bunch of cilantro
2 tbsp olive oil
Juice of one lime
1/2 - 1 cup of water (until desired thickness)
Salad:
2 tomatoes
2 bell peppers (any color)
1 avocado
1/2 red onion
1/2 can of rinsed black beans
1 cup of quinoa
1 jalapeño
A pinch of salt
Juice of one lime
Garnish:
1 tbsp cilantro
A handful of crushed tortilla chips
Preparation
1. Add dressing ingredients into a blender. Blend until combined, adding additional water based on desired thickness.
2. Finely dice ingredients into small uniform sizes. Layer ingredients into a bowl. Juice lime directly over the salad.
3. Pour dressing over salad and mix. Then garnish with cilantro and crushed tortilla chips.