This Cowboy Caviar is not for the faint of heart. If you love a little heat, make it exactly as it’s written. This makes the perfect side dish for your backyard get-together, and it’s got a decent protein content (thank you black beans and chick-peas!). The jalapenos and tangy italian give it a healthy kick that’ll clear out those sinuses. But proceed at your own risk and please wash your hands before you use the restroom. There’s your warning.

Cowboy Caviar:

Spicy, flavorful, and chock-full of delicious summer veggies, my cowboy caviar is perfect as a summer side dish. It would also go well on tacos. Eat with chips, sliced jicama, or a spoon straight outta the bowl.

Makes about 10 cups.

• 1-2 can black beans (I used one can)
• 1-2 can chick peas (I used one can)
• 2 green peppers
• 1-3 jalapenos (I used two)
• 1 medium-large sweet onion
• 2-5 tomatoes (Three if larger, like a beefsteak. Five if smaller, like a roma. I used three on the vine)
• 1/2 bunch of fresh cilantro
• 1 cup zesty italian dressing
• Sea salt to taste
• Optional: 1 avocado

1. Drain and rinse canned ingredients; put in a large bowl (if serving immediately) or storage container (if serving later)
2. Remove seeds and membranes from green and jalapeno peppers
3. Dice all vegetables except the avocado; put in your bowl or storage container
4. Roughly de-stem and chop cilantro; put in your bowl or storage container
5. Stir to combine
6. Optional: If serving immediately, dice and add your avocado. Otherwise, save until serving time.
7. Add zesty italian dressing
8. Stir again, and add salt to taste. Stir a final time!
   
   That’s it! Use only one jalapeno if you want a little less spice, or take em out altogether. Want more? Sub serrano peppers, but say your prayers first.

XO,
Weez