Cowboy Caviar

In a pinch, you can use frozen corn kernels or canned black-eyed peas. When we make the vinaigrette at Girasol, we use one ounce of roasted garlic because it adds a milder, nuanced flavor. If you want to prep this dish in advance, add everything except the avocados up to three days ahead. Then just peel, chop and mix the avocado in right before serving.

Vinaigrette:

• 3/4 cup fresh lime juice (about 3-4 limes)
• 1/2 cup avocado oil
• 1 teaspoon minced fresh garlic
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 chipotle chile in adobo, minced
• Large pinch of kosher salt (or to taste)
• Pinch of red pepper flakes

Caviar:

• 2-3 ears fresh corn on the cob (about 1 lb. fresh corn kernels)
• 1 lb fresh black-eyed peas, cooked and drained
• 1 (15-oz) can black beans, rinsed and drained
• 1 cup diced red onion
• 1 pint cherry or grape tomatoes, quartered
• 1 small red bell pepper, trimmed and finely chopped
• 1 small green bell pepper, trimmed and finely chopped
• 2 whole ripe avocados

Method:

1. To prepare the vinaigrette, combine lime juice and next 8 ingredients in a blender; process on high until smooth and well blended. Set aside.
2. To prepare caviar, shuck corn. Remove corn kernels. Place corn kernels in a large mixing bowl; discard cobs. Add peas and next 5 ingredients to bowl. Add vinaigrette to corn mixture; toss until well blended. Peel, seed and chop avocado. Add avocado to caviar mixture; toss gently to combine. Serve immediately.