Rainbow Cowboy Caviar
There’s something about the air changing from the hot summer to the cooled off but not freezing temps of Autumn that makes me so happy. It gives me a sense of calm and a feeling that things will be alright. I attribute much of this to the start of school years for me in the past, though I know this year must be so difficult for many people.
Since I’m not in school and Lincoln certainly isn’t either, we still will use Autumn as a time to reflect and rejuvenate before the end of the actual calendar year. We’re doing so with a Rainbow Cowboy Caviar mix that is delicious, filling, and so colorful! This isn’t a new recipe per se as there are tons of them out there, but mine has a small twist.
I made this dip…salad…mix…I don’t know exactly what to call it this weekend for a small get together and it came together in twenty minutes and made a LOT. I will now be eating this for every meal this week just to make sure it doesn’t go bad – hah!
How do I eat it?
There’s lots of ways! Try any of these:
Add cheese and make quesadillas out of it.
Heat it up and eat it with a spoon (or eat it cold).
Enjoy it with tortilla chips. Scoops are the best for this one in my opinion.
Add a couple of scoops to scrambled eggs.
Throw it over greens for an easy salad topping.
Puree a cup or two for a spread on bread, English muffins, or tortillas. You may need to add a little extra olive oil or water for the right consistency.
Use it as a topping for Taco Tuesday.
Fill up burritos or add it to homemade enchiladas.
That’s just eight different ways you could use it, which truly is the beauty of any recipe right? If you’ve got left overs, it’s time to get creative with them which is why I love this recipe.
Rainbow Cowboy Caviar
- 1 can no salt added, corn (drain and rinsed)
- 1 can no salt added, black beans (drain and rinsed)
- 1 can no salt added, black eye peas (drain and rinsed)
- 2-3 chopped roma tomatoes (I don't love tomatoes so I only added two from our garden)
- 1/2 chopped red onion (could sub in a white or sweet onion per preference)
- 1 large, diced avocado
- 1 diced, orange bell pepper
- 2 diced, jalapenos (roughly chop entire pepper for heat)
- 1 tbsp cherry vinaigrette (any vinaigrette will do! Alternatively for fun, add chopped dark cherries!)
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp smoked paprika
Drain and rinse everything from a can. Add it to a large mixing bowl.
Chop all veggies roughly the same size or make them extra tiny for easy scooping.
Add your seasonings and oil on top.
Mix it all together and enjoy in one of the ways described above!
Did you make this recipe? Send me a photo or better yet, leave a review or give me a rating! You can always tag me on Instagram @Holden_Nutrition!
Personally, my favorite way to use this is as a stuffing for quesadillas. How would you eat it? Would you add or change anything?