Sometimes you go on a girls road trip.  And sometimes your friend will bring something really yummy.  And sometimes you eat so much of it that you nearly make yourself sick.  And sometimes it will be cowboy caviar.  And then you will definitely go home and have to make it!

This is a great recipe for fresh summer taste in the winter!  If they are in season, you can substitute fresh ingredients for any of the canned goods.  But it’s still devour-worthy if it’s February and you’re going to St. George with some of your favorite people.  Give it a try!  I gave some to my sister and she said, “This is really good.  Wait…this is really good!”

Cowboy Caviar

1 can (15.25 oz) supersweet yellow corn, drained
1 can (15.25 0z) white corn, drained
2 cans (15 oz each) black beans, rinsed & drained
1 can (14.5 oz) petite diced tomatoes, drained
1/2 bunch cilantro, chopped
3 green onions, thinly sliced
1 red bell pepper, diced
2-3 cloves garlic, minced
1 avocado, diced
1 packet Good Seasons italian dressing mix
3/4 cup lemon juice
1/4 cup lime juice
3 Tbsp olive oil
3 Tbsp red wine vinegar
1 1/2 tsp salt

Add all ingredients to a large bowl and gently combine.  Delicious right away, but even better once the flavors have had a chance to mingle.  Serve with chips, or in a taco bar.

*White corn was about 3 times the price of yellow corn, so I used 2 cans of yellow corn.

*I had an extra 1/2 of an avocado in my fridge, so I added that as well, for a total of 1 1/2 avocados.  Next time I might use 2 avocados.

*Fresh-squeezed citrus is best, but bottled works fine.

*If you are lucky enough to have garden-fresh tomatoes, sub 1 1/2 cups diced tomatoes for the canned tomatoes.

*The salt may be omitted, but it brings out a fuller, rounder flavor.  And if you use a non-processed salt (like Redmond Real Salt), then it’s actually good for you!