Cowboy Caviar Black Bean Corn (Print Version)
# Ingredients:
→ Base Mix
01 -
1 jalapeño, seeded and finely chopped if you want
02 -
10 g cilantro, fresh and chopped
03 -
0.5 red onion, chopped small
04 -
1 avocado, diced up (use if you like)
05 -
1 green bell pepper, chopped
06 -
1 red bell pepper, chopped
07 -
170 g sweet corn, any type—fresh, canned, or thawed frozen
08 -
225 g cherry tomatoes, chopped
09 -
425 g black-eyed peas from a can, rinsed and drained
10 -
425 g black beans from a can, rinsed and drained
→ Saucy Finish
11 -
1.25 ml ground black pepper
12 -
2.5 ml salt
13 -
2.5 ml garlic powder
14 -
2.5 ml ground cumin
15 -
5 ml chili powder
16 -
5 ml honey or maple syrup, pick one
17 -
30 ml red wine vinegar
18 -
60 ml lime juice, fresh
19 -
80 ml olive oil
# Instructions:
01 -
Slice up cherry tomatoes, peppers, and onion. Mince jalapeño if you're feeling spicy. Cut cilantro small. Cube avocado for later. Rinse and drain your black beans and black-eyed peas.
02 -
Mix together olive oil, lime juice, vinegar, honey or maple syrup, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Just use a fork or whisk till it's all smooth.
03 -
Add the beans, tomatoes, corn, peppers, onion, jalapeño, and cilantro to a big bowl. Stir gentle so it spreads out evenly.
04 -
Dump your dressing over the entire mix and stir so everything gets coated. Right before you eat, drop in the diced avocado and fold it through.
# Notes:
01 -
Want the best bite? Toss avocado in at the last minute. Use more or less jalapeño to match how spicy you like things.