Herbie Creative Recipes
Terrel's Cowboy Caviar
Homemade Cowboy Caviar with Black Beans, Corn, Anaheim, and Jalapeño
A homemade take on the 16 oz cowboy caviar from Terrel's Market in Mount Pleasant, Utah: black beans, corn, Anaheim, jalapeño, red onion, and cilantro in a sweet-tart vinegar dressing.
Instructions
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Drain and rinse the black beans. If the corn is canned, drain it. If it is frozen, thaw it and pat it dry.
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Dice the Anaheim peppers, jalapeño, and red onion small, the same small chop as a deli mix. Mince the garlic and chop the cilantro.
Prep -
In a small bowl, whisk the vegetable oil, white vinegar, sugar, salt, and pepper until the sugar dissolves.
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In a medium bowl, toss the beans, corn, Anaheim, jalapeño, red onion, garlic, and cilantro with the dressing.
Cooking -
Taste and add a pinch more salt or another splash of vinegar if it needs brightness.
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Chill at least 30 minutes so the dressing settles. Serve with tortilla chips, or stir about 8 oz into Crock-Pot Cowboy Garden Taco Soup.
Notes
- This is a homemade version of the 16 oz deli tub from Terrel's Market in Mount Pleasant, Utah. The lid calls it Cowboy Caviar.
- The flavor on that label is Anaheim peppers, jalapeño, cilantro, red onion, garlic, vegetable oil, white vinegar, sugar, salt, and pepper. Black beans and corn are the body of the mix you see in the tub.
- For Crock-Pot Cowboy Garden Taco Soup, use about half of this batch (8 oz), the same amount as half of the store container.
- Keeps 3 to 4 days in the fridge. Stir before serving.
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The Mount Pleasant deli mix at home. Beans, corn, Anaheim, and that sweet-tart vinegar punch.