One of my favorite parts about holiday weekends is the FOOD. Of course, I love spending time with family and friends, and chatting with everyone. But I absolutely adore all of the yummy dishes that come hand-in-hand with special get-togethers.
Since I’ve had to go gluten-free, it’s a little tougher to go to other people’s houses and eat with abandon. So, I come prepared!
Last night, we went to my sister’s house for a Labor Day party and I decided to whip up an appetizer that I thought everyone would enjoy. Amanda, of course, did a great job preparing gluten-free options for her only favorite sister. But I thought this would be a nice addition to her spread.
My childhood neighbor used to make a dish like this and she called it Cowboy Caviar. So, I kept the name and came up with my own version of this wonderfully fresh bean salad.
Eat up, cowboys and cowgirls!
Cowboy Caviar (gluten-free + vegan)
Ingredients
- 16 oz. can black beans, drained & rinsed
- 16 oz. black eyed peas, drained & rinsed
- 11 oz. can shoepeg corn, drained & rinsed
- 1 can chopped green chilis
- 1 Tablespoon fresh cilantro, chopped
- 1/4 green pepper, chopped
- 1/4 red pepper, chopped
- 1/2 red onion, finely chopped
- 1 medium tomato, seeded and finely chopped
- 3 cloves garlic, minced
- 1/4 cup gluten-free balsamic vinaigrette dressing
- 1/4 teaspoon sea salt
NOTES: I used Gourmet Garden Cilantro which is so convenient when you need herbs in a pinch (it’s gluten-free!). Plus, I feel like I often end up wasting cilantro when I buy it fresh because I only need a little bit in most recipes.
Directions
Drain and rinse black beans, black eyes peas and corn. Mix all ingredients together in a medium bowl. Serve with gluten-free tortilla chips.
Enjoy! Happy holiday weekend. ♥
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