Cowboy Caviar


Most likely, you have heard of this recipe before. It is the easiest thing to throw together for a summer potluck or barbecue! You can eat it ‘as is’, like a salad, or use it as a dip with tortilla chips, or even pile it ontp a burger. It keeps well in the fridge for several days and has an awesomely fresh Tex-Mex flavor. If you are not going to serve it right away, wait until the last minute to stir in the avocado. Most recipes for Cowboy Caviar call for olive oil and vinegar, but I think the lime juice and avocado provide just the right amount of tangy-fatness, without overpowering the other lovely flavors.

Cowboy Caviar

Makes 6 servings

1 can black beans, rinsed

1.5 cup organic corn

3 green onions, thinly sliced

5 garlic cloves, minced

1/2 red bell pepper, minced

1 jalapeno, minced

3 sprigs of cilantro, chopped

Juice of 3 limes

1 tsp coriander

Salt and pepper

1 avocado, diced

Combine everything in a big bowl. If you are not serving immediately, skip the avocado until serving time. When serving, I like to mash half the avocado and toss all the other ingredients with it thoroughly, then dice the other half and gently fold it in. You can turn any leftovers into chimichangas 😉



2 thoughts on “Cowboy Caviar

  1. Cowboy Caviar is one of those recipes that I cannot stop eating when it’s in front of me, but I never think to make it! I like your version because it leaves out the oil. I think avocado is plenty of fat for this. I’m putting this on my meal plan for next week!

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