Cowboy Caviar
Makes 10 servings (½ cup each)
A fresh bean and vegetable salad with lime-cumin dressing, served cold as a dip or side.
| 30 ml olive oil | Whisk dressing, set aside | Pour dressing, toss until coated | Add corn if using | Add avocado if using, serve | |
| 30 ml fresh lime juice | |||||
| 7.5 ml balsamic vinegar | |||||
| ½ tsp chili powder | |||||
| 1 tsp ground cumin | |||||
| ½ tsp salt | |||||
| ½ tsp granulated sugar | |||||
| 425 g can black beans, drained and rinsed | Rinse, drain & transfer beans | Add vegetables & cilantro, stir | |||
| 425 g can black-eyed peas, drained and rinsed | |||||
| 1 bell pepper (any color), small diced (250 g) | |||||
| 2 Roma tomatoes, small diced (160 g) | |||||
| 1 jalapeño, small diced (50 g) | |||||
| ¼ red onion, small diced (100 g) | |||||
| ¼ bunch fresh cilantro, chopped (25 g) | |||||
| corn kernels, fresh or frozen & thawed (optional) | |||||
| avocado, diced (optional) |
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