Friday, May 11, 2012

Cowboy Caviar

Cowboy Caviar photo

We have had the most amazing weather lately! With that weather I don't feel like heating up the house with baking or cooking so we have been barbecuing up a storm and fixing foods that don't require cooking. One of our staples when the weather turns nice is Cowboy Caviar. It's light, flavorful and packed with healthy ingredients. Best part is that there is absolutely NO cooking!

Start out by rolling the lime on the counter top. Really put some weight onto it as this will help you get the most juice out of the lime.

In a large bowl add the juice of the lime, red wine vinegar, hot sauce, vegetable oil, garlic, salt and pepper. Stir to combine.

Dice the avocado and carefully toss in the sauce.

Chop all the veggies and add to the bowl along with the drained and rinsed beans. I am not a big fan of pinto beans so I typically substitute an extra can of the white or black beans or black eyed peas. Toss gently to combine. Eat with lots and lots of tortilla chips!

Cowboy Caviar


Juice of 1 lime
1/4 c. red wine vinegar
1 T. hot sauce (Tabasco)
2 T. vegetable oil
3 garlic cloves, minced
1/4 t. pepper
3/4 t. salt
3 firm ripe avocados, diced into 1/2" cubes
1 - 15 oz. can small white beans
1 - 15 oz. can black beans
1 - 15 oz. can small pinto beans
3 c. frozen corn kernels, thawed
1 c. green onions
1 c. chopped fresh cilantro
1 lb. small cherry tomatoes, halved


Combine together in a large bowl: lime juice, red wine vinegar, hot sauce, vegetable oil, garlic, pepper, and salt.

Add in the avocados.

Rinse and drain the white beans, black beans and pinto beans.

Add to the large bowl the beans, corn, green onions, cilantro and cherry tomatoes. Mix gently.

Serve with corn/tortilla chips.

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