Nebraska-Style Cowboy Caviar
A wonderful way to end July is by treating yourself to our Nebraska-Style Cowboy Caviar. No high-priced fish eggs, just great fresh Nebraska summer-time flavors.
Servings 15
Ingredients
- 1 can (15 oz( black beans, rinsed and dreained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 cup fresh or frozen sweet corn, cooked, drained and cooled boil Nebraska sweet corn for 7 minutes them cool immediately or eat
- ½ red pepper, seeded and diced
- ½ green pepper, seeded and diced
- ½ medium red onion, finely diced
- ¼ jalpena pepper, seeded and diced (optional) or 1/2 -your taste-
Dressing
- ⅓ cup olive oil or canola oil
- 2 Tb apple cider vinegar
- ¼ cup lime - juiced or lemon juiced
- 1 Tb Buzz Savories Spicy Beer Mustard
- ¼ tsp. garlic powder or garlic flakes
- ½ tsp kosher salt
- ¼ tsp freshly ground pepper
Instructions
- Combine black beans, pinto beans, corn, red pepper, green pepper, red onion
Dressing
- In a jar with a lid, add the olive oil or canola oil, vinegar/lime juice, Buzz Savories Spicy Beer Mustard, garlic powder or flakes, salt and pepper. Whisk or shake or blend with a stick blender until well combined and smooth.
- Taste and add salt and pepper if desired
- Combine the dressing with the vegetables, gently mix, cover and refrigerate. The Nebraska Cowboy Cavier may be made a day before serving and keeps well for a week refrigerated.