Monday, May 6, 2013

Texas Cowboy Salsa (aka Cowboy Caviar)

My mom shared this yummy recipe with me at a family reunion. It is another great summer recipe, although I also served it at a New Year's Eve party and it was a  total hit. It kind of reminds me of a bean salad with the marinade, but way better! My kids often ask me to make this because they like it so much. Be aware that this makes a large batch which is perfect for a group, it's delicious! 

Texas Cowboy Salsa

1 can each-drain and rinse
  Pinto beans
  Northern beans
  Black beans
  Black eyed peas
  Kidney beans
  White kidney beans
Chop fine-
   1 c green pepper
   1 c celery
   1 onion
2 cans diced green chilies

Mix all together in a container with a tight lid.
I use a large flat one so it covers better to marinate.
Depending on the amount of beans used, you will need to make
½ more or double the marinate.

In a saucepan bring to a boil:
   1 cup oil
   1 cup sugar
   1 tsp water
    ¾ c white vinegar
    1 tsp salt
     ½ tsp pepper

Let marinade cool, and  then stir in with bean mixture. 
Let marinate for 24 hours before serving for best flavor. 
Serve with tortilla chips and enjoy!


Well, I've been "missing" for a while. We decided to sell our home and move to a new home. It all went very well and I'm finally back to sharing recipes again!

Here is an amazing recipe that I am excited to share with you. I got from my sweet friend Holly after she brought it to a summer picnic. It is refreshing and full of flavor. I am not normally a big fan of Tabbouleh that you get from a deli because I really don't care for parsley. But, this recipe uses flat leaf Italian parsley and not nearly as much as you see in those deli recipes. I think this is divine. My family can just sit and eat this for a meal and be happy. I hope you enjoy this too. It's a great refreshing summer salad. 


1 1/2 cup bulgar wheat
1 medium onion, diced
1/2 bunch green onions, diced (both green and white parts)
1 1/2 cup Italian/flat leaf parsley, finely chopped
3/4 cup lemon juice
1/2 cup olive oil
1 2-oz package pine nuts
1/2 cup feta cheese
 2+ tomatoes, chopped
1 teaspoon salt freshly ground pepper

1. put bulgar wheat in a bowl and cover with water. Let soak for 1 hour
2. Drain bulgar, if necessary you can use cheesecloth to squeeze out excess liquid 
3. Add all non-liquid ingredients to a big bowl and toss together 
4. Add liquid; adjust amounts to achieve correct moistness. (It should be a little juicy, but not soupy)
5. Serve with cut pita bread