Oklahoma Cowboy Caviar, gluten free

Hominy, black bean, corn and tomato relish

Cowboy Caviar. A Summer favorive from the South.

Serves 4

1 can black beans, drained and rinsed
2 cups dill pickle brine
1 can white hominy, drained and rinsed
1/4 cup sugar
1/3 cup kosher salt
8-10 cloves garlic
1 tomato, core and seeds removed, cut into dice
3/4 cup corn kernels from 1 ear sweet yellow corn
1 medium onion, peeled and cut into dice
1-2  jalapeno pepper, stem and seeds removed, cut into dice

1. Brine Beans: In a small saucepan,bring black beans and brine to a boil over medium high heat and boil for 1 minute. Remove from heat and set aside to cool for 15 minutes.

2. Brine Hominy: Meanwhile, in another small saucepan, bring 1 cup water, sugar and salt to a boil. Boil 1 minute to dissolve, stirring often. Remove from heat. Pour hominy into a medium bowl and pour water mixture over hominy. Gently toss to coal and allow to cool for 10 minutes.

3. Mix Ingredients: Meanwhile, toss corn, tomato, onion, jalapeno, cilantro and lime juice together in a small bowl. Add kosher salt to taste and set aside.

4. Drain Beans & Hominy: To assemble, drain hominy and black beans and add to corn mixture. Add tomato mixture and gently toss to combine. Let rest 10 minutes, stirring once, before serving. Enjoy!

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