At Escape Adventures, we are a fan of anything that goes good on a chip. The next few recipe posts will feature some of our favorite dips that can be made ahead of time, or while you are setting up camp for the night. Our first recipe is a combination of fresh vegetables, some spices, and seasoning. This actually makes a pretty healthy alternative for those looking for a tasty dip without sacrificing too many calories. We are pretty sure that this is an old western cowboy tradition, so it has been appropriately named “Cowboy Caviar”
Who says cowboys can’t be fancy? This campfire dip is an eclectic mix of grilled corn, black-eyed peas, black bean, red bell pepper, red onion, jalapenos, cilantro, and a zesty lime dressing.
2 whole ears of corn
½ tablespoon oil
1 bell pepper
¼ cup red onion
1 small bunch cilantro
1 can black beans, drained
1 can black-eyed peas, drained
¼ cup olive oil
2 limes, juiced (2-3 tablespoons)
2 teaspoons honey
2 teaspoons chili powder
½ teaspoon salt
Brush the corn with oil and place on a grill over your campfire, turning occasionally, until cooked through and black in some spots. Remove and let cool.
In the meantime, dice the jalapeno (remove the seeds first!), bell pepper, red onion, and cilantro. Place in a large bowl with the black beans and black-eyed peas.
Place all the dressing ingredients in a small jar and shake to combine (or, place in a small bowl and whisk to combine.) *This step can be done at home ahead of time.
Once the corn has cooled enough to handle, use a sharp knife to remove the kernels from the cobs. Place the corn in the bowl. Pour the dressing over the vegetables and beans and mix to combine.