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Cowboy Caviar

A vibrant and satisfying dish combining fresh vegetables and crunchy beans, perfect for appetizers or as a main dish.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1 unit bell pepper (any color), diced
  • 1 unit avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 unit limes, juiced
  • 1 teaspoon ground cumin
  • to taste salt and pepper

Method
 

Preparation
  1. Begin by rinsing and draining the black beans and corn. Dice the bell pepper, chop the red onion, and halve the cherry tomatoes. Lastly, dice the avocado and chop the cilantro for that fresh touch.
  2. In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red onion, and bell pepper. Make sure everything is evenly distributed.
  3. In a small bowl, whisk together the lime juice, ground cumin, salt, and pepper. Pour this dressing over the mixed ingredients and gently toss until everything is coated well.
  4. Gently fold in the diced avocado and chopped cilantro to retain their texture. Be careful not to mash the avocado.
  5. Taste test and adjust with more lime juice, salt, or cumin as desired.
  6. Refrigerate for about 30 minutes to allow the flavors to meld. Serve with tortilla chips, on a salad, or as a side dish.

Notes

For substitutions, you can use pinto beans or chickpeas instead of black beans. Adding diced jalapeños can provide some heat. Letting the dish sit allows the flavors to develop, so consider making it an hour ahead of serving. Avoid over-mixing when adding the avocado to keep it chunky. Store leftovers in an airtight container in the fridge for up to 3 days, and add avocado just before serving.