It was so lovely to get this postcard through the mail recently, from my fellow film archivist chum Lawrence Napper.
He sent it when he heard that Rhonda had gone to the Hollywood in the sky, remembering that I had a special place in my heart for her. I got in touch with Rhonda in 2011 to tell her how much I had enjoyed her recipe for Hollywood Ham Loaf. She very kindly, without me asking, sent me another of her favourite recipes, Cowboy Caviar AND sent me this gorgeous photo of herself too.
Oh, that was such a lovely, lovely email to receive. It made my heart SING.
The Cowboy Caviar recipe became a firm favourite not only as it was sent to me personally, but also because it is absolutely delicious. It’s the cumin that does it. We can’t get shoe-peg corn here in the UK so I just use good old Green Giant.
Rhonda Fleming’s Cowboy Caviar
1 x 16-ounce can shoe-peg corn
1 x 16-ounce can black-eyed peas
1 or 2 avocados, cubed
2/3 cup chopped cilantro/coriander
2/3 cup chopped green onions/spring onions
1 tomato, seeded and chopped
cup olive oil
cup red-wine vinegar
2 cloves garlic, minced
1/8 teaspoon pepper
1 teaspoon cumin
Mix together the corn, peas, avocados, cilantro, green onions, and tomato.
For the dressing, mix together the olive oil, vinegar, garlic, salt, pepper, and cumin.
Pour the dressing over the vegetables, and toss to mix. Chill.
Serve with chips or on a bed of lettuce.
This is a fab salad to have alongside chilli, or huevos rancheros or quesadillas. Oh my, I feel a Mexican feast coming on! AH! Just remembered something REALLY GOOD. Dolores del Rio’s Enchiladas!