Stephanie's Cowboy Caviar

Updated: Nov 12, 2020

I created this recipe years ago, using some of my favorite vegetables with a TexMex twist. This recipe is so easy and fun to make. Because it's so simple and flexible, you can remove ingredients you don't like or add additional ingredients depending on your own tastes.

Black beans, 1 can 15 oz./410g

Corn, 1 can 15 oz./410g

Tomatoes, 1 ½ cups chopped, whatever type you prefer

Cucumbers, 1 cup chopped

Avocados, 1 cup chopped

Jalapenos, 2 to 3 finely chopped and/or purple onion ½ chopped

Fresh cilantro (coriander), handful roughly chopped

Lime juice,1/4 cup

Drain the black beans and corn, if using can corn. Chop and deseed the tomatoes. Slice cucumber lengthwise, scrape out the seeds then chop into small bite size pieces. Chop avocado. Choice either or both jalapeno or purple onion depending on your heat likeness. Finely chop jalapeno, roughly chop red onion. Roughly chop cilantro.

Mix in a bowl the black beans through jalapeno/red onion. Once mixed, add cilantro and lime juice then mix again. Add salt and pepper as you like. Serve as a salad or with chips as a dip, enjoy!


Not posted on Pinterest page.





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