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cowboy caviar

cowboy caviar

This is recipe straight of the ACGV recipe book (my mama). Unlike my father she isn't a big fan of cooking do the fact that can't taste sh*t - understandable, she has other qualities. However, this being one of her favorite recipes speaks wonders about Anne. She's the OG hippy & outdoor chick - the Girl Scout troop leader of Em and my troop aka troop Beverly Hills. Over the years she adapted her rugged style for our bratty attitudes.

This cowboy caviar is perfect balance of rugged swankiness Troop 1470 became under the supervision of mother and Em's mom too. It may not seem glamorous, but it's guaranteed hit at any party especially the ones where the majority of the attendees think they're the next Giada de Laurentiis (nothing against her she is an angel and our hero, she just not the Ina Garten my mother is).

cowboy caviar

This can be an app, a dip, a salsa, or if you're like me and have a weird obsession with black beans eat it straight up!!

*Note: this dish gets better with time, so if your soirée is Saturday, make it Thursday!

It's also it's unbelievably easy and takes 10 minutes. Your 4 year old cousin could do it if he/she was allowed to use a can opener and a knife, so no excuses.

cowboy caviar

recipe
⅓ cup olive oil
1 lime, juiced
1 tsp salt
2 medium tomatoes, chopped
2 cans black beans, rinse & drained
1 can sweet corn, rinse & drained
1/2 red onion, diced
1 avocado, cubed
½ cup cilantro, chopped - about half a bunch

  1. In a large bowl combine tomatoes, black beans, corn, onion and avocado

  2. Add olive oil and lime juice to the bowl, sprinkle salt and stir to combine

  3. Sprinkle some cilantro on top, take some pics and pop it in the fridge

Let sit for at least an hour before serving, letting all of the flavors develop. Serve with chips, in a bowl, as a topping. Keep in an airtight container for up to a week, it gets better each day.

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