Fresh and Flavorful Cowboy Caviar
A vibrant and zesty dish that captures the essence of Southwestern cuisine, perfect as an appetizer or side dish.
Equipment
- Mixing Bowl
- Colander
- Knife
- Cutting Board
- Whisk
Ingredients
Ingredients
- 1 can (15 oz) Black beans Drained and rinsed.
- 1 can (15 oz) Sweet corn Drained.
- 1 medium Red bell pepper Diced.
- 1 medium Green bell pepper Diced.
- 1/2 medium Red onion Finely chopped.
- 1 small Jalapeño Finely diced (optional).
- 1 handful Fresh cilantro Chopped.
- 1 cup Cherry tomatoes Halved.
- 1 lime Lime juice Juice of one lime.
- 2 tablespoons Olive oil Extra-virgin.
- to taste Salt
- to taste Pepper
Instructions
- Gather all your ingredients on a clean and spacious countertop.
- Open a can of black beans, drain them in a colander, and rinse them thoroughly under cold water.
- Open the can of sweet corn, drain it, and give it a quick rinse.
- Wash the red and green bell peppers, cut the tops off, remove the seeds, and dice them into small pieces.
- Chop the red onion finely.
- If using jalapeño, wash it, cut it open, and remove the seeds. Dice it finely.
- Wash and chop the fresh cilantro coarsely.
- Wash the cherry tomatoes and cut each in half.
- In a large mixing bowl, combine the black beans, sweet corn, diced red and green bell peppers, chopped red onion, diced jalapeño, halved cherry tomatoes, and chopped cilantro. Gently fold together.
- In a separate bowl, squeeze the juice of one lime, add olive oil, and season with salt and pepper. Whisk together.
- Pour the dressing over the mixed ingredients and gently toss until evenly coated.
- Let the cowboy caviar sit for at least 30 minutes to allow flavors to meld.
- Serve with tortilla chips, as a topping for tacos, or as a salad.
Notes
For added flavor, consider adding diced avocado or mango. Adjust seasoning to taste.