Cowboy Caviar Recipe

Spring is officially here, and we're getting a sneak peak at summer too.

You know those days in the summer when it's just too hot to cook? You want to throw some food on the grill and not even think about turning on your oven. For days like those, 'Cowboy Caviar' is the perfect summer side dish. My sister doubled this recipe for a recent party, and it was such a hit!

Here's the recipe for Cowboy Caviar:

2 tablespoons Red Wine Vinegar

1 1/2 teaspoons Olive or Canola Oil

1 clove minced Garlic

1 firm-ripe Avocado chopped

1 (15 oz.) can of Black Beans

1 (11 oz.) can Corn kernels

2/3 cup Thinly sliced Green Onion or Red Onion

2/3 cup chopped fresh Cilantro

1 (14.5 oz.) can of diced tomatoes, drained or 1/2 pound chopped Roma tomatoes

1/8 teaspoon Pepper

You just mix all of these ingredients together, refrigerate for at least 20 minutes and serve.

Since everyone doesn't share my love of Cilantro, I will put the cilantro on the side and let my family add in as much or as little as they want. You can also spice this up with some hot sauce or spicy Ro*tel tomatoes.

Have you ever had Cowboy Caviar before? Do know know of any other variations to this recipe?

Note: My sister gave me this recipe.  But, if anyone knows who created the original 'Cowboy Caviar' let me know so I can give them credit.