With spring in full force down in Southern CA, I am taking full advantage of all the fresh veggies available at the farmers market! Cowboy Caviar is one of my all time favorite side dishes combining fresh corn, cilantro and avocado (I mean seriously, what more could you ask for?). I am all about side dishes, especially in the spring and summer time. I find that it’s always nice to have some really special sides when you are grilling up some steaks or chicken. They spice up your meal and they make everything a bit more colorful!
Cowboy Caviar is a mixture of my favorite vegetables with a sprinkle of a cilantro lemon vinaigrette. Its a simple dish to put together for a big group of people and it keeps well for days after. In fact it actually gets better the longer you let it sit and let the flavor marinate together. Occasionally I will throw a little feta on top just for kicks but today I am sticking to the veggies!
2 cups fresh corn, cut off the cob
1 red bell pepper, chopped
1 zucchini, chopped
1/2 red onion, sliced
1 avocado, cut into small pieces
1 lemon, juiced
1/4 cup fresh cilantro, plus 1 tbsp extra
3 tbsp olive oil
salt and pepper to taste
Heat a large skillet over medium heat. Add the corn, bell pepper, and zucchini and saute for about 4-5 minutes until the vegetables are just cooked. Remove from pan and set aside. In a large bowl combine the sauteed vegetables, red onion, and avocado and gently mix. In a small food processor combine the lemon, cilantro and olive oil. Process for about 20 seconds until the cilantro is just cut down into smaller pieces. Drizzle this dressing over the vegetables and season with salt and pepper as needed. Sprinkle the last tbsp of fresh cilantro over the top and serve.
Tags: Avocado, chopped, Cilantro, Corn, Cowboy Caviar, eggplant salads and appetizers, farmers market, greek cuisine, latin american culture, Lemon, lemon vinaigrette, mixtures, peruvian cuisine, Quick and Easy Side Dish, Red Bell Pepper, Red Onion, Salad, simple dish, Vegetables, Vegetarian, Zucchini