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Cowboy Caviar

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We eat Mexican food at our house at least twice a week, and that’s not counting our every-single-sunday-after-church stop at our local Mexican restaurant for lunch. So you can imagine my skepticism when I came across this seemingly Mexican looking dish – yet it had feta cheese in it (um, that’s GREEK?!)… but before you become a nay-sayer too — give this one a try, and I promise you’ll be adding it to your next Cinco de Mayo menu – its SO GOOD and a nice alternative (or compliment) to the everyday bowl of chips and salsa. The crisp corn gives a pop in your mouth and the feta cheese – although admittedly a twist in mexican food – actually pairs with the cilantro and black beans quite nicely. Be sure to serve it with a generous bowl of Tostitos Cantina Style Thin & Crispy chips (are there any other chips you would possibly eat?!) and this crowd pleaser will be gone before you can say Hola Amigos!

Cowboy Caviar

Serves 8-10
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes

Ingredients

  • 1 can Black Beans (rinsed and drained)
  • 1 can White Corn (drained (but not rinsed!))
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Olive Oil
  • 8oz Feta Cheese Crumbles
  • 2 +/- tablespoons Cilantro (finely chopped)

Directions

Step 1
Drain and rinse the beans, and let the excess water drip off. Drain canned corn. Add both to a medium mixing bowl. Gently stir in the olive oil and vinegar. Let the bowl rest for 5 minutes while you chop cilantro.
Step 2
Before adding the cilantro to the bean/corn mixture, carefully pour out approximately half of the juices that have settled at the bottom of the bowl. (Be sure to not remove all of it!) Add the cilantro to the mix and gently stir. Add the feta cheese and gently stir. Transfer to a serving bowl.
Step 3
This alternative to salsa can be served right away, but for maximum flavor let it rest covered in the refridgerator for 24 hours before serving. Gently stir to recoat the beans and corn just before serving.

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