The Cowboy Caviar Salad is a great American dish that goes well with any poultry, fish or meat dish. It also goes well with potatoes, cereals and pasta. Therefore, it is suitable both for a family dinner and for outings in nature.
Ingredients for the salad:
- 100 g Black Eye beans;
- 100 g canned or boiled black beans;
- 200 g canned corn;
- 4 ripe tomatoes;
- 2 sweet peppers (red + green);
- ½ bunch of cilantro;
- 1 red onion.
Ingredients for dressing:
- 100 ml olive oil;
- 50 ml white wine vinegar;
- 1 tbsp. l. (with a slide) sugar;
- 1 tsp salt.
Preparation:
- Rinse two types of beans and cover with water for one night (separately from each other). In the morning, rinse all the beans again, pour into a saucepan, add fresh water, place on the stove and boil until tender so that they do not boil. Note that you can take any beans, but the original recipe uses canned black beans and Black Eye beans.
- Drain the water from the boiled beans, cool and rinse the beans themselves.
- Open the corn, measure the required amount and rinse under running water.
- Peel all vegetables (from seeds, stalks, partitions) and wash.
- Cut the prepared peppers, onion and tomatoes into very small cubes.
- Wash cilantro, shake off water and chop with a knife.
- Combine two types of cooked beans and corn in a deep salad bowl. Add cilantro and chopped vegetables to them. Mix everything gently until smooth.
- Combine oil, vinegar, sugar and salt in a cup. Mix everything to an emulsion. Fill the salad with this mixture, mix it well again, cover or tighten with cling film, send it to the refrigerator for 1-1.5 hours.
- After this time, remove the container with cowboy caviar from the refrigerator, remove the cling film, and serve the salad itself with your favorite side dish.
