If you missed my guest post on Robin's Nest a couple of weeks ago, here it is! :-)
I am so jealous that Robin is living in Scotland right now because it is one of my most favorite places! In college, I studied in London for a summer and spent a couple days in Scotland.
We went to the Edinburgh and saw the Military Tatoo which was incredible!
And on a whim, we decided to take a train to the Loch Ness and camp out on the banks of the historic lake.
First we ran to Blacks and stocked up on thick socks, warm sleeping bags, and "midge" spray. In my opinion, the Scots are one of the friendliest people in the world and we headed to the train fully loaded with advice and supplies!
The train ride from Edinburough to the Loch Ness was absolutely breaktaking and I could not get some much needed sleep because my face was glued to the window taking in all of the sights! :-)
And then, we got to the Loch Ness
and it was breath taking. . .
We quickly saw Castle Urquhart
and then set everything up for the night! The sunset was amazing and I remember just reveling at God's incredible creation!
We even saw Nessie. . . don't you see the ripple in the water? ;-)
Since Scotland was so hospitable to me, I wanted to share some "Texas cuisine" with y'all! Texans LOVE queso, dips, appetizers and basically anything you can eat with chips!
So today I am sharing Cowboy Caviar!
The best thing about a dip like this is that you can add or take out any ingredients that you please! Enjoy!
1 can corn - drained
1 can black beans - drained
1 can black eyed peas - drained (I used fresh black eyed peas. Directions below)
1/2 green pepper - diced
1/2 red pepper - diced
1 bunch green onions - chopped
1 container grape or cherry tomatoes - cut in halves
(My personal preference is to add avocado before serving!)
Mix packet of Good Seasons Italian Dressing according to package directions. (I omitted this)
Combine all ingredients in a large bowl and pour dressing over top. Can be served immediately, but marinating overnight is recommended.
Recipe from: Shabby Nest
If using fresh black eyed peas, soak overnight in a bowl full of water. Then pour black eyed peas into a pot and simmer on low-medium for 2 1/2 to 3 hours or whenever the beans are tender.