Shrapnel dip (Cowboy Caviar)

 

Amazing Shrapnel Dip

Yield: 8 Servings as an appetizer

 

Prep Time: 20minutes mins

Total Time: 20minutes mins

Ingredients

• 1 (15-ounce) can gluten free white beans, such as navy or Great Northern (can also used black-eyed peas)
• 1 (15-ounce) can gluten free black beans
• 1 (11-ounce) can gluten free corn (see note)
• 1 to 2 avocados, diced (leave these out and add in right before serving if making this in advance)
• 1 medium red bell pepper, diced (about 1/2 cup)
• 1 to 2 Roma tomatoes, diced
• 2 tablespoons finely chopped red onion
• 2 to 3 tablespoons finely chopped cilantro, plus more to taste, if desired
• ⅓ cup dairy and gluten free Italian dressing (see note)
• Squeeze of fresh lime, about 1/2 tablespoon or so from half of a large lime
• Salt and pepper to taste
• White, blue or yellow corn/tortilla chips for serving

Instructions 

• Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a serving bowl.
• Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
• Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.

Notes

Corn: good quality canned corn is key here! I’ve found the Green Giant blend of white and yellow corn kernels are crisp and sweet and delicious. All canned corn is not created equal. Sometimes I’ll also use frozen corn kernels (I spread them on a plate to thaw and then gently pat dry before using).

Dressing: use an Italian dressing that you love (great flavor!). Also make sure it's dairy free and gluten free. She also suggests this quick homemade dressing (from my fave Italian pasta salad recipe). Delicious! Blend together: 1/3 cup olive oil, 1/4 cup red wine or white balsamic vinegar, 2 tablespoons freshly grated Parmesan or Parm-reggiano cheese, 1 teaspoon honey or sugar, 1 garlic clove, minced, 1/2 teaspoon coarse, kosher salt, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon dried parsley, pinch of black pepper, pinch of red pepper flakes.

Adaptable: you can see by the ingredient list that the quantities are really adaptable based on your preferences. The key is to chop everything up in to small, bite-sized pieces so none of the ingredients overwhelm the others.

Adding Meat: if you want to take this dip to a other-worldly level, try adding cooked, chopped shrimp. Unreal.
Source: Mel's Kitchen Cafe