Cowboy Caviar

An easy crowd-pleaser that takes only 15 minutes to make. This recipe is likely to become a favorite and can be enjoyed in so many ways. Try it with baked tortilla chips, in a warmed tortilla, or over greens or whole grains.

Makes 6-12 servings (lunch/ light meal vs. potluck or appetizer)

Ingredients

• 2 medium tomatoes, diced
• 15 oz can black beans, rinsed and drained
• 15 oz can black eyed peas, rinsed and drained
• 1 ½ cups frozen sweet corn, thawed
• 2 ripe avocados, diced
• ⅓ cup red onion, finely diced
• 2 tomatillos, diced (optional but recommended)
• 1 jalapeno pepper seeds removed, finely diced
• 1 clove garlic, grated (with microplane) or finely minced
• ⅓ cup cilantro finely chopped

Dressing

• 1 tablespoon olive oil
• 3-4 tablespoons fresh lime juice fresh
• 1 teaspoon honey
• ½ teaspoon salt, optional
• ½ teaspoon pepper

For serving, try any of the following

• Tortilla chips for serving, baked chips preferred
• Brown rice or other whole grain
• Warmed tortillas
• Over greens

Instructions

1. In a small bowl, whisk together dressing ingredients.
2. Combine the remaining ingredients, except avocado, in a large bowl. Toss well so that ingredients are well-combined.
3. Pour dressing over the salad ingredients and toss well.
4. This recipe can be refrigerated and tastes even better when the flavors have a chance to meld. Before serving, toss well and add the avocado, stirring gently to combine. Taste, adjusting flavors by adding additional lime juice, salt, pepper, or jalapenos to taste.