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Cowboy Caviar

My version of the Texas classic! This is great for when you're responsible for bringing an appetizer somewhere because it is easy to make and can be made ahead of time.



You'll need

  • 1 can black beans, drained and rinsed

  • 2 corn cobs - corn cut off

  • 1 green bell pepper - diced small

  • 2 avocados

  • 1 cup diced cilantro

  • 1/2 of a red onion

  • 1 cup grape tomatoes

  • 1 jalapeno

  • 1 lime (juice)

  • 3 tablespoons olive oil

  • 1 tablespoon white wine vinegar

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon chipotle chile powder


Instructions:

  1. Prep your ingredients - you'll want to start but dicing the red onion and then put it in a small bowl and cover with water - this will take out some of the bite. Drain and rinse the black beans. Dice the green bell pepper, cilantro, jalapeño & cilantro. Other than the onions you can add things into a mixing bowl as you prep them. Cut the kernels off of the corn cobs, add into the mixing bowl. Try not to add any of the stringy pieces. Half your avocados, remove the pit and then slice them into small pieces (1/4 inch) and use a spoon to scoop it out.

  2. Once you've added all of the "food" ingredients to the bowl, squeeze in the lime juice then add olive oil, white wine vinegar and the spices. Mix it all together and let it sit in the fridge for 30 minutes before serving. I like serving this with Tostitos Multigrain Scoops! They taste better than the regular scoops + its a great shape for this!


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