Cowboy Caviar Black Bean Corn (Print Version)
# Ingredients:
→ Caviar Base
01 -
1 avocado, diced (if you want)
02 -
10 g fresh cilantro, chopped up
03 -
1 jalapeño, seeded and chopped tiny (only if you like)
04 -
0.5 red onion, chopped small
05 -
1 green bell pepper, cut into small pieces
06 -
1 red bell pepper, chopped in cubes
07 -
170 g sweet corn, use fresh or canned, or thawed frozen
08 -
225 g cherry tomatoes, chopped
09 -
425 g canned black-eyed peas, rinsed and drained
10 -
425 g canned black beans, drained and rinsed
→ Dressing
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
17 -
30 ml red wine vinegar
18 -
60 ml fresh lime juice
19 -
80 ml olive oil
# Instructions:
01 -
Drizzle your dressing over the big bowl mix and toss it all so it's coated well. If you're adding avocado, fold it in gently right at the end to keep it nice and fresh.
02 -
Put black beans, black-eyed peas, corn, tomatoes, bell peppers, red onion, jalapeño, and cilantro in a large bowl and mix them till everything's mixed up.
03 -
Grab a small bowl and whisk up olive oil, lime juice, red wine vinegar, honey or maple syrup, chili powder, cumin, garlic powder, salt, and pepper. Stop when it looks like it's all one smooth mixture.
04 -
Drain and rinse both your black beans and black-eyed peas well. Chop up the tomatoes, peppers, and red onion. If you're feeling spicy, cut up the jalapeño too. Chop cilantro, and cube the avocado if you're going for that.
# Notes:
01 -
For the best bite, toss in the avocado last and tweak the jalapeño based on how much spice you want.