Sarah's Cowboy Caviar

SERVES: 12 (as an appetizer/side)

PREP TIME: 20 min

*Adapted from selfproclaimedfoodie.com.

INGREDIENTS

15oz can black beans (drained and rinsed)

15oz can black eyed peas (drained and rinsed)

2 medium tomatoes (seeds removed, diced) - about 1 cup once chopped

15 oz can corn (drained, can use 1-2 cups of fresh or frozen instead if available)

1 avocado (pit removed, peeled, chopped)

1 red bell pepper (seeds and stem removed, diced)

1/2 medium red onion (diced)

1/4 cup fresh cilantro (minced)

15 oz can olives, optional

CAVIAR

1/4 cup lime juice

1 Tbsp raw honey

1 tsp chili powder

1 tsp cumin

1 tsp kosher salt, or more if desired

1/3 cup olive oil

DIRECTIONS

1. Make the salad: Combine all ingredients except for those designated for the dressing in a very large bowl. Toss to combine.

2. Make the dressing: Combine all of the remaining ingredients except for the olive oil. While whisking, slowly pour a thin stream of olive oil in, whisking constantly, until it all has been added. Continue to whisk until fully emulsified.

3. Combine and serve: Add dressing to the salad and toss to coat. Transfer to a clean bowl for serving, if desired. Serve immediately or refrigerate to serve later. Best if served same day. If you want to make ahead, omit the avocado and keep dressing separate until you're ready to serve. Enjoy!

Hummus

SERVES: about 2.75 cups
PREP: 15 minutes

INGREDIENTS:
3 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 tsp. Kosher salt
1/3 cup tahini (sesame paste)
6 Tbsp. freshly squeezed lemon juice (2 lemons)
5 Tbsp. water or liquid from the chickpeas
1 Tbsp. olive oil

DIRECTIONS:
Mince garlic in a food processor or blender. Add the rest of the ingredients and process until the hummus is smooth. Serve chilled or at room temperature with toasted pita bread/chips, fresh veggies, or on a sandwich.