Tag: Mexican

Cowboy Caviar

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A fresh, simple dip that can be thrown together in under 15 minutes!

Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

Ingredients

  • 3 Roma tomatoes seeds removed, diced
  • ⅓ cup red onion diced
  • 1 can black beans rinsed and drained
  • 1 can black eyed peas rinsed and drained
  • 1 ½ cups frozen sweet corn thawed
  • 1 red bell pepper diced
  • 1 jalapeno pepper seeds removed, diced into very small pieces
  • ⅓ cup Cilantro finely chopped

dressing

  • ⅓ cup olive oil
  • 2 tablespoons lime juice fresh preferred
  • 2 tablespoons Chili powder
  • 1 tablespoon of cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • Tortilla chips for serving
  • Combine tomatoes, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, Chili powder, cumin, salt, pepper, and garlic powder.
  • Pour dressing over other ingredients and stir/toss very well.
  • Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Enjoy!!

Mexican Street Corn Pasta Salad.

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This is a summer must have! Easy to make, feeds a crowd, great for entertaining and simply delicious!

  • 8 oz of pasta
  • 3 ears of corn grilled (or 2 cans of drained corn), removed from the cob
  • 1/3 cup of sour cream
  • 1/2 cup of mayo
  • Zest and juice of 2 limes
  • 3 cloves of garlic, minced
  • 1/2 tsp of chipotle chili powder
  • 1/2 tsp cumin
  • 1 Tbsp of your favourite hot sauce ( we used Fury wing sauce)
  • Salt to taste
  • Freshly cracked black pepper
  • 1/4 cup of cilantro
  • 1/2 cup red onion
  • 1 medium bell pepper, diced
  • 1/2 cup of cotija cheese or feta, plus more for topping
  • optional for garnish: diced avocado
  1. Cook your pasta according to package directions. Once done, drain and rinse under cold water.
  2. If you haven’t already done so, cut the corn off of the cobb and place into a large bowl.
  3. Make the sauce by mixing together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, hot sauce and a couple large pinches of salt and pepper.
  4. Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine.
  5. Garnish as desired!

Enjoy!

Cajun Chicken Fajita Bowls.

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Spicy and light. This bowl is a great substitute for taco night and fun to assemble on your own. You can add more toppings or less and make it your own!

For the Bowl:

1 Head of romaine chopped

1 Red pepper sliced

1 Yellow pepper sliced

1 Large onion sliced

4 Chicken thighs sliced

2 Tbsps of Cajun seasoning

1 Avocado sliced or mashed

1 Can of corn browned

2 Tbsps of EVOO

Take the Chicken, 1 Tbsp of EVOO and Cajun seasoning and cook in a skillet until browned. Take out and set aside. In same skillet add the peppers and onion and remaining EVOO. Cook until soft. Assemble all the topping in a bowl and add in the chicken and pepper/onion mixture.

For the Sauce:

1/2 Cup of sour cream

1/2 Cup of salsa

1 Tbsp of EVOO

1 Tbsp of hot sauce

1/2 Lime juiced

Mix all the ingredients together and use to top off the bowl.