Cowboy Caviar Recipe

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COWBOY CAVIAR:

2 (15 ounce cans) of S&W Black Beans, rinsed and drained
1 (15 ounce can) of S&W Pinto Beans, rinsed and drained
1 can of corn, rinsed and drained
1 ½ cups chopped cherry tomatoes
2 bell peppers, chopped (I prefer yellow, red or orange)
¾ cup of chopped onion
1 cup of chopped cilantro
1-2 jalapeños, ribs removed, seeded and finely chopped (you can also use canned here but also check for heat and use sparingly)
1 avocado, cubed
Tillamook Mexican Four Cheese shredded blend, about 1 cup.

Dressing:

1/3 cup of olive oil
3 tablespoons red wine vinegar
Juice of one lime
3 cloves of garlic, chopped
1 to 1 ½ teaspoons of salt, to taste
1 tsp of cumin (or even use your favorite taco seasoning)
1/8 teaspoon of red pepper flakes, to taste
Black pepper, to taste

In a large serving bowl, mix together all of the Cowboy Caviar ingredients except for the avocado and the Tillamook cheese. In a separate bowl, mix together all of the dressing ingredients. Pour the dressing over the salad and let the mixture marinate for about 30 minutes.

Right before serving add in the avocado and sprinkle with the Tillamook Mexican cheese blend-YUM!

TAKE TO WORK LUNCH:

Fiesta Salad:

In a clean Mason jar, fill the bottom of the jar with the Cowboy Caviar. Then layer in about ½ cup of cooked brown rice. Last into the Mason jar is some chopped lettuce and a sprinkle of Tillamook cheese. The dressing (already in the previously made Cowboy Caviar) is at the bottom so it won’t get the lettuce soggy. The rice serves as a barrier for the lettuce and helps to give more structure to the salad.

Key point: I try to include beans in my diet at least 3 days per week.

Here’s why: Beans are complex carbohydrates with both soluble and insoluble fiber (which have tons of other benefits form balancing blood sugar to removing bad cholesterol from your system). Due to the high fiber content, I stay fuller longer, which keeps me away from late night grazing or the mid-afternoon munchies.