Monday, May 5, 2014

Cinco de Mayo

I read somewhere that Cinco de Mayo isn't even a celebration in some parts of Mexico. It's mostly Americans that like to celebrate it, but who doesn't like a good excuse to eat Mexican food!

We had a little Cinco de Mayo recipe swap/playdate with a couple of friends. Reid always loves playdates at this particular friend's house. He has been complaining that we don't have friends over to our house enough. He's probably right; I need to return the favor. But then I also have to clean. Hmmmm.

Which reminds me of this great article.

Anyway, I took some cowboy caviar to the party. I don't have pictures of it, but you must make it. Now. It is so yummy. I actually doubled the recipe because Ben's coworkers requested it weeks in advance. They were planning an office pot luck, but last minute they decided to just order from Qadobo. "But, Liz still has to make us the cowboy caviar," they said. Okay, maybe they didn't say it exactly like that ... but somehow Ben still had to do his part of the pot luck.

Cowboy Caviar
Drain and rinse:
1 can black eyed peas
1 can black beans

1 can corn
2 cans diced tomatoes w/green chilis (like rotel)

Combine above ingredients with one bunch cilantro, finely chopped; and 1 package Italian dressing, prepped according to package directions. Let chill in fridge for several hours -- marinading flavors.

Before serving add one diced avocado and 1 TB fresh lime juice. Serve with tortilla chips. 

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