I recently posted a wonderful recipe for Cowboy Caviar: A Simple and Hearty Salad with Attitude. It has become one of my favorite go-to salads when I have a limited assortment of vegetables in my refrigerator. It really is a simple and hearty salad that can be fashioned from pantry staples, yet with enough fresh ingredients to make it a respectable salad. Today, cowboy caviar has earned a whole new level of respect in my mind.
Because….I fashioned a delicious and colorful cowboy caviar from last-night’s barbecue leftovers.
No one would have guessed that the key ingredients of corn and baked beans were from last night’s barbecue. Leah even remarked that she loved the smoky flavor of the grilled corn. For an extra measure of flexibility, I served the cowboy caviar two ways.
I filled one bowl of vegetarian cowboy caviar.
I filled another bowl with the cowboy caviar mixed with cubes of leftover grilled hot dogs.
From now on, I may have to plan a barbecue so as to create a leftover cowboy caviar for the next day.
Yes, it was that good!
Cut kernels off of grilled corn and mix in beans. Dice and slice all vegetables and herbs. Drizzle and sprinkle seasonings right on top of salad and toss gently to combine.
Kosher laws disallow the eating of any whole insects and therefore most greens and herbs require a process of soaking and rinsing. Kashrut authorities differ somewhat on the proper checking of leafy vegetables and herbs. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using herbs such as parsley and cilantro.