Description
Create a delicious and colorful snack by throwing together an easy bowl of Cowboy Caviar – a black bean and corn salad perfectly flavored with cilantro and lime!
Ingredients
Units
Scale
- 15.5 oz can black beans, drained and rinsed
- 1 cup corn
- 10 cherry tomatoes, halved
- 1/3 cup red onion, diced
- 1 green onion, diced
- juice of two limes
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
- 1 medium avocado, diced
- 1 tablespoon diced jalapeño
Instructions
- In a medium bowl combine all ingredients except avocado.
- Stir to coat and refrigerate for at least 30 minutes.
- Add avocado just before serving.
Notes
- Can be kept in the refrigerator up to three days
- Experiment with the recipe to make it your own! Fell free to substitute the black beans for another kind-kidney, pinto, and lima beans all work in this recipe!
- Do not make this more than one day in advance to avoid the vegetables getting too soft.
- Do not freeze this recipe.
- Leftovers are delicious in eggs, on salad, or served over baked chicken or steak.
- Prep Time: 10 min
- Category: Appetizer
- Method: none
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 88
- Sugar: 2.5 g
- Sodium: 122.1 mg
- Fat: 3.9 g
- Carbohydrates: 12.3 g
- Protein: 2.8 g
- Cholesterol: 0 mg