My book club was having a book swap this weekend, so I decided to bring some of my favorite dip to share. Interesting fact: I don’t like raw tomatoes. Tomato sauce? Love. Ketchup? Yes. Tomato soup? Sign me up. Pico de gallo? No, thank you! Caprese salad? I’ll take the mozzarella. Anyways, you get the point. This is where my Cowboy Caviar (AKA tomato-free pico de gallo) came from; I love the freshness of pico de gallo, but without the tomatoes.
This probably doesn’t qualify for a ‘recipe’, more of an assembly. But the results are delicious. My book club can vouch for that!
Also, this should probably be an ad for my favorite knife, the Shun Classic 7″ Santoku. I swear, a good knife will change your life!
To de-seed a cucumber, just use a spoon to scrape the seeds out:
And then, dice:
To dice an avocado, cut slices with the fruit still in the skin, then cut slices going the other direction. Follow this by using a spoon to scrape the pieces away from the skin:
This is technically a dip, so serve it with tortilla chips. Although, there’s no shame in spooning it straight out of the bowl (guilty)!
Prep time: 10-15 min
Cook time: n/a
Makes: enough to share
- 1 cup corn kernels (frozen or canned)
- 1 can black beans, rinsed and drained
- 2 red bell peppers, diced
- 1 large cucumber, deseeded and diced
- 1 avocado, diced
- juice from 2 limes
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Combine all ingredients
- Place in fridge; the longer is sits (up to overnight), the more the flavors blend together
Question: Are you a picky eater? What is/are the food(s) you don’t like?