Cowboy Caviar

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (4-ounce) can diced green chilies
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Optional: diced avocado, crumbled feta cheese

Steps

1. 1 In a large bowl, combine black beans, corn, green chilies, red bell pepper, green bell pepper, and red onion.
2. 2 In a small bowl, whisk together cilantro, olive oil, lime juice, cumin, and chili powder.
3. 3 Pour the dressing over the bean mixture and toss to coat.
4. 4 Season with salt and pepper to taste.
5. 5 Chill for at least 30 minutes before serving for best flavor.
6. 6 Garnish with diced avocado and feta cheese if desired.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add diced tomatoes for a juicy twist.
• Substitute kidney beans for a different texture.

Substitutions

• If you don't have fresh cilantro, use 1 tablespoon of dried cilantro instead.

Pairings

• Pairs well with grilled chicken or steak.
• Serve alongside a refreshing lime margarita.

Nutrition

Tips

• For a smokier flavor, use smoked paprika in place of chili powder.
• This caviar tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Stir before serving.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator and stir before serving.

Serving Suggestions

• Serve with tortilla chips for a crowd-pleasing appetizer.
• Use as a topping for baked potatoes or grilled fish.

FAQ