Cowboy Caviar

Healthy, fresh, simple and cool on a hot summer day! A cross between guacamole and bean salad, this bright and colorful recipe makes a great main salad, side dish, or dip.

Follow along as Alex, a cook at the Boise VA, teaches some knife skills and puts together this healthy dish.

Cowboy Caviar

Healthy, fresh, simple and cool on a hot summer day! A cross between guacamole and bean salad, this bright and colorful recipe makes a great main salad, side dish, or dip.

Ingredients:
1 Tablespoon Red Wine Vinegar
4 Tablespoons Lime Juice
2 Tablespoons Olive Oil
½ teaspoon Salt
2 (15 ounce) cans Black Beans, drained and rinsed
1 (17 ounce) can Corn, drained and rinsed
3 large Tomatoes, chopped
½ cup Red Onion, chopped
½ cup Fresh Cilantro, chopped
2 large Avocados, cubed

Directions:
1. In a large bowl, whisk together red wine vinegar, lime juice, olive oil, salt, and pepper.
2. Add black beans, corn, tomato, red onion and cilantro and mix to evenly combine.
3. Gently fold in avocado.
4. Refrigerate for 1 hour to allow flavors to combine. Serve.

Nutrition Facts Per Serving: Calories: 208 | Total Fat: 9g | Saturated Fat: 1.4g | Sodium: 442mg | Potassium: 623mg | Total Carbohydrate: 27g | Dietary Fiber: 10g | Protein: 7 g

Adapted from www.gonnawantseconds.com/