Cowboy Caviar

Serves: 10

Cook Time:

$7.36 recipe / $0.74 serving

Ingredients

Dressing

• 2 Tbsp olive oil ($0.20)

• 1 fresh lime (2 Tbsp juice) ($0.33)

• 1/2 Tbsp white wine vinegar ($0.10)

• 1/2 tsp chili powder ($0.05)

• 1/2 tsp salt ($0.02)

• 1/2 tsp garlic powder ($0.02)

Salad

• 1 15oz. can black beans ($0.89)

• 1 15oz. can black eyed peas ($1.09)

• 1 bag of frozen corn ($0.89)

• 1 bell peppers (any color) ($1.50)

• 2 Roma tomatoes ($0.86)

• 1 jalapeño ($0.12)

• 1/4 onion (any color) ($0.20)

• 1/4 bunch fresh cilantro ($0.20)

• Avocado ($0.89)

Instructions 

• In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, white wine vinegar, salt, and pepper.

• Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.

• Finely dice the bell peppers, tomatoes, jalapeño, avocado, and onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.

• Add the chopped vegetables to the bowl with the beans.

• Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.