Cowboy Caviar
Cowboy Caviar. A popular, crowd-pleasing, fresh salsa appetizer made with black beans, corn, tomatoes, cilantro, avocado, peppers, all tossed in a zesty dressing.
Servings: 8
Ingredients
- (1) 11-ounce can White Shoepeg Corn, drained (or 1 1/2 cups cooked frozen corn or corn-on-the-cob)
- (1) 15-ounce can Black Beans (drained well)
- (5) Roma Tomatoes (diced)
- 1 Orange Pepper (finely diced)
- 1/4 medium Red Onion (finely diced)
- 3/4 cup Cilantro (diced)
- 2 large Avocados (cut into bite-size pieces)
- 1-2 Fresh Limes (juiced, I sprinkle on the avocado to keep from turning brown)
- 3/4 cup Italian Dressing (or 1 pkg. Good Seasoning Italian Dressing packet mixed with EVOO and vinegar)
- 1 teaspoon Garlic Salt
- 1/2 teaspoon Cumin
- 1 Jalapeno (optional) (de-seeded)
Instructions
- In a large bowl, add corn, drained black beans, roma tomatoes, orange pepper, red onion, and cilantro.
- Cut avocado into bite-size pieces and sprinkle with fresh lime juice. Add to the bowl. Toss with Italian dressing, garlic salt, and cumin. Add finely diced jalapeno, if using.
- Season to taste. Serve with tortilla chips.
Notes
*This recipe just gets better with time! If you want to make it ahead of time, I would suggest mixing all of the ingredients together except the avocado. This way it stays bright and green and doesn't get smooshed by the other ingredients.
*Also to keep the avocado from turning brown, I generously sprinkle fresh lime juice all over the avocado. This helps to slow down the oxidation process which turns avocados brown.
Nutrition
Calories: 164kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 589mg | Potassium: 407mg | Fiber: 4g | Sugar: 5g | Vitamin A: 976IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 1mg