We fonio-fied a classic southern dish - Cowboy Caviar. A viral sensation across social media, cowboy caviar has been around as early as the 1930’s. It’s easy to make, mostly with ingredients you might have at home like canned beans and corn, and then it’s mixed with bright, fresh ingredients like tomato, cilantro, bell pepper, and green onion. It’s a great snack that you can enjoy with crunchy fonio chips or on it’s own with the addition of cooked and cooled fonio!
10 Min Prep
5 Min Cook
6 Servings
by: Yolele
Ingredients
- DRESSING
- ⅓ cup of olive oil
- ¼ cup apple cider vinegar
- 3 to 4 garlic cloves, minced
- ½ teaspoon granulated sugar
- Kosher salt and black pepper, to taste
- SALAD
- 3 plum tomatoes, cored, seeded if desired, and diced
- ½ red onion, finely diced (about ¾ cup)
- 1 (15-ounce) can of black beans, rinsed
- 1 1 (15-ounce) can of black-eyed peas, rinsed
- 1½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
- 1 red, green, or yellow bell pepper, seeded and finely diced
- 1 jalapeño, seeded and finely diced
- ½ cup chopped cilantro leaves and tender stems, plus more for garnish if desired
- 1 scallion, white and green parts, chopped, for garnish (optional)
- 1 cup Yolélé fonio, cooked and cooled according to package directions
- Yolélé Fonio chips, for serving
Preparation
-
Step 1
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, ½ teaspoon salt, and ½ teaspoon pepper or to taste, and combine.
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Step 2
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
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Step 3
To serve, toss well and season to taste. Add cooled fonio and sprinkle with scallions and serve with your favorite fonio chips or eat on its own!
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In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
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