Cowboy Caviar
Cowboy caviar is a great dip or snack for any occasion. Whether it be a potluck, cookout, picnic, party, or just sitting on the couch and binge watching your favorite new show!
Servings 8
Calories 332kcal
Equipment
Ingredients
- 1 large tomato
- 1 white onion
- 2 15 ounce can of beans of your choice unsalted I like to use 2 15oz cans of different beans sometimes
- 2 ears fresh summer corn you may replace this with 1 1/2 cups thawed frozen corn
- 1 bell pepper
- 1/3 cup cilantro chiffonade
- 2 cloves garlic peeled
- 1 lime
- 1/3 cup olive oil
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp white pepper may be replaced with black
Instructions
- A good place to start with this recipe is to drain and rinse your beans. This way, they have time to dry off from the excess water after rinsing. Next dice your tomatoes, onions, and peppers into small bean sized pieces. Set them aside in a medium sized metal bowl.
- Cut your corn from the cob (if you are using fresh corn) by laying it down on the cutting board length wise and slice off the kernels. This will give you a flat side to roll the corn onto for the next few cuts to be much easier. Also, by cutting it this way instead of standing it up and cutting down, the kernels tend not to go flying every which way. Once the corn has been removed from the cob, break it up into individual kernels over the other vegetables.
- Mince your garlic very finely. Chiffonade your cilantro. Add both to the bowl.
- Juice and zest your lime into a small dish.
- Mix your olive oil, vinegar, salt, sugar, pepper, lime zest, and lime juice together in a bowl and pour over the veggies.
- Give it all a good toss and let everything marinate for 5 minutes. This will help the sugars and acids to marry with all of the flavors.
Notes
Serve with tortilla chips or whatever you like best. It also goes very well on tacos.
Nutrition
Serving: 8g | Calories: 332kcal | Carbohydrates: 39g | Protein: 8g | Fat: 11g | Fiber: 11g | Sugar: 20g
