Cowboy Caviar

I have a feeling the first couple weeks/months of residency will feel kind of like summer camp. We’ll stay up late (on call), eat smores (flavored pudding from the nutrition closet), and participate in arts and crafts (of the human body). When August rolls around, however, I won’t return to my “home” in Cleveland. Maybe that’s when it will sink in. It’s time, Ari. Time to put on your big girl (scrub) pants. You’re about to become an adult.

In honor of all the cowboy-themed museums/ranches/posters that plaster the major highways through Nebraska, here’s a tasty recipe that is aptly named “Cowboy Caviar”.

Ingredients

• 1- 15 oz can corn


• 1 can black beans


• 2 avocados (cubed)


• 2/3 cup chopped cilantro


• 8 green onion stalks, sliced


• 6 roma tomatoes

Dressing:

• 1/4 cup olive oil


• 1/4 cup red wine vinegar


• 2 cloves minced garlic


• 3/4 teaspoon salt


• 1/8 teaspoon pepper


• 1 teaspoon cumin

Instructions:

Mix first 6 ingredients together.  Combine dressing ingredients and pour over corn mixture.  Serve with tortilla chips.

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Written by Alice

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