Deviled eggs are a big deal in our family. Everyone loves them and they’re a staple whenever we gather together. So why mess with a good thing? Why not?! Especially when the result as good as Lemon and Herb Deviled Eggs! Lemon and Herb Deviled Continue Reading
I made my first Classic Deviled Eggs about six years ago on the first Thanksgiving we celebrated in Georgia. I had no idea how to make such a thing! I just knew that it was a family favorite, especially for my brother-in-law, and Thanksgiving wouldn’t Continue Reading
Cowboy Caviar is the side dish of legends. It’s the must-have for our annual Witt Family Vacation. It’s a party side dish (or appetizer) that pleases everyone. It’s the dish people talk about in hushed, reverent tones at the neighborhood potluck. Cowboy Caviar offers a little something for everyone’s taste buds with its sweet, tangy, crunchy, and creamy deliciousness.
I’m honestly not really sure how Cowboy Caviar came to be; it is just one of those dishes that always was. I love Cowboy Caviar for many reasons – it’s a no-cook side, one batch makes a crowd-ready amount, and it’s budget-friendly. However, the real magic of Cowboy Caviar is that it brings people together. It’s the dish that our family all hovers over dipping our tortilla chips over and over again while laughing, playing cards, or doing a puzzle. It’s a conversation piece – “Oh wow, the Cowboy Caviar turned out really good this year!” It’s also a reflection point, “WHAT?! The Cowboy Caviar is all gone?!”
There is a point during Witt Family Vacation, usually, a few days in, where we’ll all look at each other and know that it’s time to make the Cowboy Caviar. My sister, Mom, and I will get together in the kitchen, chop up the bell peppers, celery, and onion, chat have a mid-afternoon cocktail, and mix up the Cowboy Caviar. Over the years many versions of Cowboy Caviar have popped up, but I’m declaring here that my Mom’s is the absolute best.
While the eating part and the coming back for multiple rounds come easy, the preparation of Cowboy Caviar takes a bit of time due to all the chopping.
In a small mixing bowl or medium-sized mason jar, whisk (or shake) together the ingredients for the Cowboy Caviar dressing – vegetable oil, red wine vinegar, sugar, salt, and pepper. Let the dressing sit while you prepare the rest of the ingredients. This will give time for the sugar to dissolve slightly.
To make Cowboy Caviar, start by chopping the vegetables into small, similar-sized dice. This helps ensure you get an even distribution of goodness with every scoop.
Cut each stalk down the center lengthwise creating two smaller stalks. Then, cut each smaller stalk down the center lengthwise again. You should end up with four celery stalks about ¼ inch thick. Line them up next to each other, then run your knife through them horizontally, creating small celery squares (aka fine dice).
There are many ways to chop bell pepper, but I prefer to start by slicing off the top, then the bottom leaving just the interior. Next, I slice the interior open so it can lay flat, pulling out all the seeds and white membranes. With the pepper laying flat, slice ¼ inch strips. Lay the strips on top of or next to each other. Then, run your knife through them horizontally creating the fine dice.
Peel your onion as you typically would, then slice it in half through the end of the onion, leaving the root intact (this holds the onion together). Now, run your knife horizontally through the cut end of the onion starting at the bottom, working your way to the top, slicing just until you reach the root, but not going through. Now you’re going to do the opposite. Run your knife vertically through the onion in ¼ inch sections left to right. This creates a crosshatch pattern. Once your pattern is created, slice horizontally over the entire onion in ¼ inch sections, which will create fine dice.
To avoid getting the stems in your mix, hold the parsley bunch at the bottom with your non-dominant hand. With your dominant hand, use a sharp knife to slice the leaves off by brushing them forward. Once you’ve got approximately ¼ cup of leaves, bunch them together and run your knife through them in an up and down fashion until finely chopped up.
Once the vegetables and parsley are all chopped up, set them aside in a very large mixing bowl; you’ll add to this later.
Open all three cans of beans and the can of corn. Pour them into a large colander and rinse them with cool water until the liquid runs clear. Shake them well to remove any excess liquid. If you feel extra ambitious, you can also dry them on a clean kitchen towel. Once rinsed and dried (at least slightly) add them to the vegetable and parsley mixture.
Give the dressing one final whisk (or shake) and pour it over the vegetables, parsley, beans, and corn. Mix everything well to combine and let it sit for at least two hours in the refrigerator. Before serving give it one final stir and you’re ready to enjoy!
Cowboy Caviar is best served with corn chip scoops or tortilla scoops for endless dipping! Be prepared for this to be requested again and again by your family and friends. And, who knows, maybe you’ll even make your own Cowboy Caviar tradition.
