Cowboy Caviar

One part dip. One part side salad. This healthy snack couldn’t be easier.

Servings

1 hour, 10 minutes

Total Time

$0.45

Cost per serving *

Temperature:	N/A
Serving size:	1/2 cup
Prep time:	10 minutes
Cook time:	N/A, but chill for 1 hour
Total time:	1 hour, 10 minutes
Equipment:	Cutting board Can opener Colander Large bowl Small bowl
Utensils:	Knife Whisk or fork Mixing spoon Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

Recipe PDF

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Ingredients

1 15 ounce can no salt added corn, rinsed and drained

1 15 ounce can no salt added black beans, drained and rinsed

1 15.5 ounce can no salt added kidney beans, rinsed and drained

1 15 ounce can no salt added diced tomatoes, drained

1 small white onion, diced

1/3 cup olive oil OR vegetable oil

4 tablespoons lime juice (about 2 limes)

1/4 teaspoon black pepper

1/4 teaspoon salt

1 teaspoon ground cumin (optional)

1 jalapeño pepper, minced (optional)

3/4 cup fresh cilantro, chopped (optional)

1 to 2 avocados, sliced (optional)

Instructions

Before you begin, wash your hands, surfaces, utensils, tops of cans, and vegetables.
In a large bowl, combine the corn, black beans, kidney beans, tomato, and onion.
In a small bowl, combine the oil, lime juice, salt, pepper, and cumin (if using). Whisk the dressing ingredients together until well-combined.
Pour the dressing into the large bowl over the veggies. Add the cilantro and jalapeño (if using) and stir to combine. Taste and adjust the seasoning, if needed.
Cover and chill for at least 1 hour, or overnight to blend flavors.
Serve chilled or at room temperature, with sliced avocado, if using.

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Ingredients