Cowboy Caviar
Prep Time
5 minutes
Prep Notes
This cowboy caviar is a colorful and hearty side dish that's loaded with beans, avocado and veggies. I often top it with a fried egg to make it more filling. It's also the perfect make-ahead dish for a potluck!
Yields
4 Servings
Ingredients
½ can black beans rinsed and drained
1 red bell pepper – chopped (I like to fire roast them as follows: https://www.wikihow.com/Roast-Peppers-on-a-Gas-Stove )
4 cobs of corn, corn removed from the cob (*or a can of organic corn, drained)
1 avocado chopped
¼ red onion chopped
½ mango chopped
5 artichoke hearts chopped
2 Tb. olive oil
2 Tb. lemon juice
salt and pepper to taste
Directions
Steam corn and then remove corn kernels by standing the corn cob upright on a cutting board, and using a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.
Place the beans, corn, avocado, bell pepper,onion, artichoke hearts and mango in a large bowl.
Top with olive oil, lemon juice, salt and pepper and toss gently to coat.
Serve and enjoy!
Notes
Make ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.
