المكونات
- Corn 4 ears
- SpinneysFOOD Red Capsicum 1
- SpinneysFOOD Yellow Capsicum 1
- Red onion 1, small
- Jalapeño 1
- SpinneysFOOD Fresh Coriander A handful
- SpinneysDOOD Organic Red Kidney Beans 1 x 400g tin
- Black-eyed peas 1 x 400g tin
- Garlic 1 clove
- Limes 4
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 80ml
- SpinneysFOOD Organic Red Grape Vinegar 4 tbsp
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Cayenne Pepper ¼ tsp
- SpinneysFOOD Organic Natural Honey 1 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
- SpinneysFOOD Organic Tortilla Chips 200g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سلطة كاوبوي كافيار
American 20 Mins Prep
- Preheat the grill to a medium-high heat.
- Remove the husks from the cobs and place directly on the grill, turning occasionally, until the kernels are slightly charred and tender, approx. 10-12 minutes. Let the corn cool before removing the kernels by slicing down the sides of the cobs.
- Finely dice the capsicum, red onion and jalapeño. Finely chop the coriander. Add all the ingredients to a large bowl.
- Drain and rinse the beans and add them to the bowl along with the charred corn.
- To make the dressing, mince the garlic and juice 2 limes. Combine the dressing ingredients in a jar and shake until emulsified.
- Pour the dressing over the salad and gently toss to coat. Place in the fridge to chill.
- Serve the cowboy caviar with tortilla chips and lime wedges, as a side dish or as a topping for grilled meats.