These shelves were our weekend project! It took us about 4 hours to build them and I love how they turned out. John had a lot of fun organizing the bar with different glasses and such. I can’t stop looking at them I love them so much!
The plants are named Ace & Gary. Naturally.
And onto the important part – this recipe! I for sure took the name Cowboy Caviar from someone smarter than myself. This recipe is all over the internet, but this version is the one I have always used. I got it from a friend who I showed horses with.
- 4 ears sweet corn or 1 can fire roasted corn
- 1 can black beans
- 2 large ripe avocados, diced
- 1 small red onion
- 1/3 cup cilantro
- Red bell pepper
- 1 tbsp minced Garlic
- 1 tsp crushed red pepper flakes
- 1/4 cup Lime juice
- 1 tsp cumin
Dice the veggies and put everything in a bowl. Add the lime juice & spices. Toss everything together and you are good to go! The more this sits in the fridge, the better it gets as the flavors marinate together. I served over taco meat and cilantro brown rice.
John thought I was a genius kitchen wizard. Which I am. I am great at using the can opener.
You could definitely put tomatoes or whatever else you wanted in this recipe and have fun with it. It is also a fun dip to eat with chips and is always a hit to bring to someone’s house.