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Cowboy Caviar

A vibrant blend of beans, veggies, and spices, perfect for sharing at parties or simply enjoying on your own.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Beans and Corn
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 cup fresh corn kernels (frozen, thawed, or grilled)
Vegetables
  • 1 large red bell pepper, diced
  • 1 medium avocado, diced Add just before serving to keep it fresh.
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced
Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Black pepper to taste
  • Pinch red chili flakes (optional)

Method
 

Preparation
  1. In a large bowl, combine the black beans, pinto beans, and corn. Toss gently to combine.
  2. Add the bell pepper, cherry tomatoes, and red onion to the bean mixture. Stir until everything is evenly spread.
  3. In a jar, shake together olive oil, lime juice, ground cumin, smoked paprika, salt, pepper, and chili flakes to make a dressing.
  4. Drizzle the dressing over the bean-vegetable mix and fold gently to coat evenly.
  5. Add avocado and cilantro on top.
  6. Refrigerate for at least 15 minutes before serving for flavors to meld.
  7. Garnish with lime wedges and enjoy!

Notes

Cowboy Caviar keeps well in the fridge for up to 3 days. If freezing, texture may change upon thawing. Better served fresh.