Cowboy Caviar
- Level: Easy
- Yield: 12 to 16 as an appetizer
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 79
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 114
- Total: 25 min
- Active: 25 min
Ingredients
3 tablespoons olive oil
Juice of 2 limes
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups frozen fire roasted corn, thawed
One 15-ounce can black beans, drained and rinsed
4 green onions, sliced
3 Roma tomatoes diced (1 1/2 cups)
2 jalapeños, seeded and minced
1 orange bell pepper, diced
1 red bell pepper, diced
1/4 cup chopped fresh cilantro
Chips or crackers, for serving
Directions
- In a large bowl, combine the olive oil, lime juice, cumin, salt and black pepper.
- Add the corn, black beans, green onions, tomatoes, jalapeños, bell peppers and cilantro, then toss to combine.
- The dish can be eaten right away, or you can cover with plastic wrap and chill until ready to serve. It gets more flavorful as it sits. Cowboy caviar can be made ahead and keeps for up to 4 days in the refrigerator.