A weekend up north isn't complete without a big bowl of cowboy caviar. Here's how I updated my mom's recipe from the 90s (no more sugar bomb from the bottled Italian dressing) — but still kept it simple.
What you need
- 1 can black beans
- 3 ears of corn, or Mexican canned corn
- 1 cup cherry tomatoes
- 1/2 red onion
- 1/2 cup cilantro
- 1 orange or yellow bell pepper
- 1 jalapeño (optional)
- 2 avocados
- 1 Garden Greek dressing starter
- 1/4 cup olive oil
- 2 tbsp vinegar
- 1–2 limes, juiced
- Salt to taste
How to build it
- Drain and rinse the black beans; cut the corn off the cob (or drain the canned corn).
- Halve the cherry tomatoes; dice the red onion, bell pepper, and jalapeño; chop the cilantro; cube the avocado.
- In a big bowl, shake up the Garden Greek starter with the olive oil and vinegar to make the dressing.
- Add everything to the bowl with the lime juice and salt, and toss gently to keep the avocado intact.
- Serve with tortilla chips and a cold beverage of choice. 🙃
