Cowboy Caviar
This Cowboy Caviar recipe is the ultimate summer side dish! It comes with an easy homemade dressing or use Greek or Italian for an even quicker shortcut.
Servings: 8
Calories: 225kcal
Ingredients
- 15 oz. black beans rinsed and drained, 1 can
- 15.25 oz. whole kernel sweet corn drained, 1 can
- 1 small red bell pepper diced
- 1 jalapeno pepper minced
- 1/3 cup fresh cilantro finely chopped
- ¾ cup diced red onion
- 2 avocados diced
Dressing
- ¼ cup lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon honey
- ¼ teaspoon chili powder
Instructions
- Combine the dressing ingredients and set aside.
- Place the dip ingredients in a large bowl. Toss to combine. Pour dressing on top and toss to coat evenly.
- Serve immediately or refrigerate until ready to serve. This can be prepared a day in advance.
- If preparing ahead of time: Toss with 1 tablespoon lime juice just before serving. You may also choose to slice up the avocado until just before serving for ultimate freshness.
Notes
Storage:
- Store in an airtight container and refrigerate for up to 5 days.
- I like to add saran wrap right over the surface to seal out as much air as possible.
- Lime juice helps avocados maintain their freshness and color, so I like to give them a light coating of it after I've sliced them up.
- This avocado slicer makes cutting up the avocado and removing the pit clean and easy.
- Tomatoes can also be added to the mix, Roma tomatoes are best as they don't have as much juice.
- A variety of beans can also be used, including chickpeas, black eyed peas, and pinto beans.
- If substituting Greek or Italian Salad Dressing, use just over 1/3 cup.
- Be sure to try my Chickpea Salad next!
Nutrition
Calories: 225kcal | Carbohydrates: 34g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 612mg | Fiber: 10g | Sugar: 6g | Vitamin A: 764IU | Vitamin C: 33mg | Calcium: 25mg | Iron: 2mg