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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 41,909 of 44,808   
   Dave Drum to All   
   7/18 Nat'l Caviar Day - 5   
   17 Jul 24 15:00:00   
   
   TZUTC: -0400   
   MSGID: 35117.fido-recipes@1:3634/12 2b000fd9   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cowboy Caviar   
    Categories: Vegetables, Beans, Chilies, Herbs   
         Yield: 8 servings   
       
   MMMMM--------------------------DRESSING-------------------------------   
       1/3 c  Olive oil   
       1/4 c  Red wine vinegar   
         4 cl Garlic; minced   
         1 ts Granulated sugar   
              Salt & black pepper   
      
   MMMMM---------------------------SALAD--------------------------------   
         3    Plum tomatoes; cored,   
              Seeded   
              Diced   
       1/2    Red onion; fine diced   
        15 oz Can black beans; rinsed   
        15 oz Can black-eyed peas; rinsed   
     1 1/2 c  Corn niblets   
         1    Red, green or yellow bell   
              Pepper; seeded; fine diced   
         1    Jalapeno; seeded, fine   
              Diced   
       1/2 c  Chopped cilantro leaves and   
              Tender stems; more for   
              Garnish   
         1    Scallion; white and green   
              Parts; chopped, for garnish   
              Tortilla chips; to serve   
       
     Make the dressing: In a medium bowl, whisk the olive   
     oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2   
     teaspoon pepper to combine.   
        
     Add the tomatoes, red onion, black beans, black-eyed   
     peas, corn, bell pepper, jalapeƱo and cilantro. Toss to   
     combine and season with salt and pepper to taste. Cover   
     with plastic wrap and refrigerate for 2 hours before   
     serving.   
        
     To serve, toss well and season to taste. Sprinkle with   
     scallions and serve with tortilla chips.   
        
     By: Margaux Laskey   
        
     Yield; 8 cups   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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