Chipotle Cowboy Caviar
Recently we had our annual United Way fundraising drive at work. Our CEO came around and talked to us personally, at each team in the company, to challenge us to increase our donation this year by $2 per week.
Being the analytical type of person that I am, I did the math. $2 per week = $104 per year. Really not that much, in the scheme of things, but on the top of the substantial donation I gave last year, well, it gave me pause. I started to consider: how else could I go about raising this extra money?
And then it came to me: I have too much food in my freezer! Food that people would gladly pay for … I could host a lunch! I would donate the food and everyone could donate to United Way in exchange for lunch. I emailed the person in charge of such things at the office … she thought it was a great idea … so I recruited a friend and we served up some dang good food for United Way and raised over $200, with very little notice. So many people in the company didn’t even hear that we were doing this! Next year, we will be better organized. Next year, I think we could raise $1000. (Totally doable!)
On the menu for this event were Pulled Pork Nachos (made with my Kalua Pulled Pork) and Modern Taco Salads with Sriracha Ranch yogurt dressing, which both called for black beans and rice with onions and peppers … I needed a good way to expedite them in case we had a sudden rush of customers … so I mad this cowboy caviar/black bean & corn magic … to make the salads and nachos amazing.
The feeling that cooking for charity gave me was almost intoxicating … I just have to do this again! I have an event coming up which I am making the food for and my daughter and I have decided we are going to donate all the proceeds to charity. We agreed if she helps with the event that we will divide the proceeds half and half between her chosen charity and mine.
Back to the recipe: when I served it, one of my friends came to me and asked: what is this black bean and corn magic? … I have to agree, it tastes quite magical. I made my version a little on the mild side … so that those who don’t like it spicy could enjoy it. There was also a spicy salsa available so everyone could kick it up to their own liking.
Cowboy Caviar is often used as a dip, but it can also be used as a salad or side … or as a topping for burgers, steaks, sandwiches, quesadillas … you name it! I think I’m going to use some of this to make some Southwestern Egg Rolls. The other thing you can add at serving time is some avocado.
- 1 medium sweet onion, peeled & chopped into large chunks
- 2 - 4 cloves garlic, peeled
- 6 - 8 mini sweet peppers, or 2 red or orange bell peppers
- 1/2 bunch fresh cilantro, leaves and stems
- 2 - 4 Roma tomatoes
- 2 cans black beans, drained & rinsed
- 1 package frozen corn, thawed
- 1 teaspoon salt
- 1 teaspoon chipotle powder (or to taste)
- Put the onion, garlic, peppers and cilantro in a food processor or handi chopper. Pulse several times or until all is cut into little chunks.
- In a large bowl, toss together this mixture with the rest of the ingredients. Add more chipotle powder if desired.
- Serve with chips or use as a salad, side or condiment.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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