Cowboy Caviar

UPDATE: Here’s a no-cook California spin on tangy Texas black bean dip. It’s rich in texture and flavor and has lots of kick! Scoop it up with baked tortilla chips or veggies as a snack/appetizer, enjoy it as a spicy salsa over salad, tacos, grilled fish and chicken, or dish it out as a hearty side.

It’s made from a spicy base of cholesterol-free protein and fiber (black beans) and vitamin E-rich avocados. This recipe yields a lot and tastes better the longer it sits, but you’ll find it disappears fast!

What’s In It…

• One 15.5-oz. pouch of Green Valley® organic black beans, drained
• One 15-oz. can whole kernel corn, no salt added, drained
• 8-oz guacamole or Wholly® Avocado Chunky Avocado 
• 1/2 large ripe avocado, chopped
• 1/2 cup red onion (about 1/4 to 1/3 of an onion), chopped
  
• 2/3 cup green onions (about 4 large stalks), chopped
  
• 1 whole orange bell pepper, chopped
• 4 cloves garlic, minced
  
• 5 Roma tomatoes, chopped
• 1 jalapeño pepper, seeded, finely chopped
• 2/3 cup cilantro, about 1 bunch, chopped (optional)
• 1-1/2 tsp. cumin
• 1/4 cup balsamic vinegar
• 2 tsp. Tabasco®
• 1 lime, zest + juice
• 1 lime (optional for garnish)
• Coarsely ground black pepper to taste

How It’s Made…

1.  Add drained beans and corn to a large bowl.

2.  Add to bean mixture and mix well:

• Guacamole or Wholly® Avocado Chunky Avocado (gives this dish some creaminess)
• Avocado, chopped
  

3.  Add to bean mixture:

• Red onion
  
• Green onions (about 4 large stalks)
  
• Orange bell pepper
• Garlic
  
• Roma tomatoes 
• Jalapeño pepper, seeded and finely chopped
• Cilantro (about 1 bunch), optional

4.  Add seasonings and mix well:

• 1-1/2 tsp. cumin
• 1/4 cup balsamic vinegar
• 2 tsp. Tabasco®
• 1 lime, juice + zest
• Coarsely ground black pepper to taste

5.  Garnish with cilantro sprigs or slices of avocado or lime.

Makes approximately 8 cups.

xo,

Originally posted 7/4/2009