Cowboy Caviar salad

 Great for vegetarian potlucks.


Salad

 Serves 12

  


  • 3 Roma tomatoes seeds removed, diced
  • 2 ripe avocados diced
    ⅓ cup red onion diced
    15 oz black beans rinsed and drained
  • 1 ½ cups frozen sweet corn thawed
    1 bell pepper diced (I used half a green and half a red)
  • ▢ 1 jalapeno pepper seeds removed, diced into very small pieces
  • ▢ ⅓ cup Cilantro finely chopped

DRESSING

⅓ cup olive oil

2 tablespoons lime juice fresh preferred

2 tablespoons red wine vinegar

1 teaspoon sugar


½ teaspoon salt


½ teaspoon pepper


 
¼ teaspoon garlic powder



Tortilla chips for serving 


Instructions 

  • Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
  • Pour dressing over other ingredients and stir/toss very well.
  • Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.


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