Sliced EDDY Cilantro Lime Chicken. Serve with Cowboy Caviar.
Cowboy Caviar Dressing:
1/3 cup olive oil
1/3 cup red wine vinegar
1 tbsp fresh lime juice
2 cloves garlic minced
1 jalapeño chopped and seeded
Salt and Pepper
Salad:
2 medium tomatoes diced and seeded
1/2 red onion chopped finely
1 can of black beans, drained & rinsed
1 can of green chilis, drained
1 1/2 cups corn, fresh or thawed (do not used canned)
1 red pepper diced
1 green pepper diced
3 small sweet orange or yellow peppers sliced in thin strips
2 jalapeños, one diced, one sliced for garnish
1/4 cup cilantro leaves
1/2 cup crumbing Mexican white cheese, like cotija or queso fresco
Salt and Pepper
Mix all the dressing ingredients in a blender, if the dressing is too sharp or you’re not using fresh lime juice, you may need to add 1/4 tsp of white sugar.
Mix all of the other ingredients, reserving 1/2 the cheese and the sliced jalapeño. Toss to combine well.
Add dressing and stir the dressing in well, cover and refrigerate 2 hours to overnight.
To serve, toss well and season. Top with remaining cheese and a few slices of jalapeño. Serve with sliced EDDY Cilantro Lime Chicken.
