This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is a bean salad, said to have been served for the first time in 1940. Created by Helen Corbitt, culinary director of Neiman Marcus, it was dubbed “caviar” as a nod to the shape of the (inexpensive) beans used (that mimic caviar).
This is traditionally made with black-eyed peas and is often served in the South on New Year’s Day where eating beans is said to ensure a year of prosperity. Dorie’s version uses either black-eyed peas of canned beans – red, black or pinto (I used cannelini because that’s what I had on hand so mine doesn’t exactly have the “caviar” effect but it was still very tasty!). This recipe mixes the beans with onions, garlic, peppers (sweet and hot), tomatoes and what Dorie calls “extras” (I guess because they are not part of the original recipe?) – herbs, spices (cumin and paprika) and lime juice.
Whatever you call it or think it looks like, this is a very tasty bean and veggie salad. We had this with some barbecued chicken and sausages (I completely forgot to serve it with tortilla chips but that is an excellent option too!). An excellent recipe to keep in your back pocket!
Get the recipe for Dorie Greenspan’s Cowboy Caviar Salad or Side on page 90 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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