Cowgirl Caviar

cowgirlcaviar

My roommate Kyra and I think and talk about food more than most people I know.  We text each other constantly because social interaction with strangers is really difficult (and too many people here are really mean for some reason).  A good half of our conversations via text involve food we have and food we want.  Sometimes those texts are intermingled with our texts about music. Like this one for example (which took place on a Tuesday so it was totally relevant at the time).

Screen Shot 2013-10-29 at 12.40.54 PMWhen one of us craves something, most likely just the mention of it will make the other want it.  We’re kind of twins.  Except we’re not for obvious reasons.  We say things at the same time, all the time. That’s not even an exaggeration.  We’ll even send each other the same Buzzfeed links and put the same songs on mixtapes in our cars. It’s weird.

One thing we both love a lot is tortilla chips.  Tortilla chips and salsa, tortilla chips and queso, tortilla chips and guacamole, tortilla chips.  I feel guilty a lot when it comes to food.  I’ll indulge in small increments, two or three chips dunked into some guacamole at a time but by the end of two days, everything is gone.  A half a block of velveeta gone.  I look at everything that isn’t there anymore and I feel sick.  I ate it all. But it was good and then I go on to eating all of something else. Oh well.

Eat all of this.  Don’t regret it because it’s awesome.  It’s crunchy, bright, delicious and stupid easy. People have called this cowboy caviar and while cowboys are cool and stuff, I’m going to call this cowgirl caviar because it’s my blog and I can do what I want, right?

cowgirl1Cowgirl Caviar

1 red bell pepper, deseeded and diced

1 yellow bell pepper, deseeded and diced

1/2 medium jalapeño pepper, deseeded and diced

1 can black beans, drained

1 can sweet corn, drained (or two ears grilled corn, yum!)

1/2 medium red onion, diced

3/4 cup chopped cilantro

juice of 2 limes

1 tablespoon cumin

1/2 tablespoon garlic salt

*optional: 1/2 tablespoon cayenne pepper

1.  Mix everything together.

2.  Chill before serving, it’s best the day after!

3.  Serve with tortilla chips.

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