Cowboy Caviar (hungryhappens)

By ctaubenheim

Ingredients

• 14oz black beans, drain & rinse
• 14oz pinto beans, drain & rinse
• 1 red bell pepper, fine chop
• 1 yellow bell pepper, fine chop
• 1 orange bell pepper, fine chop
• 2 jalapenos, fine chop
• 3.4 red onion, fine chop
• 2 cups frozen sweet corn,
• thawed (or 1 can, drained)
• 1 C black olives, chopped
• 6oz feta cheese, crumbled
• 2 avocados, fine chop
• Tortilla Chips for scooping
• DRESSING:
• 1/2C olive oil
• 3 small limes, juiced
• 3 Tbsp white wine vinegar
• 2 Tbsp honey
• 1 tsp taco seasoning
• salt & pepper to taste

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

If you're making this salad ahead assemble everything except the avocados - add just before serving. Whisk together all of the dressing ingredients. Taste and adjust tang or sweetness to your palate.

Step 2

NOTE: We dish out individual bowls and then add the avocados. That way if there is leftovers, there aren't any avocados in it that won't store as long as the rest.

Step 3

Cal 640; Carb 61g; Protein 19g; Fat 39g; Sat Fat 8g; Poly Fat 4g; Monosat Fat 8g;Cholesterol 25mg; Sodium 716mg; Potassium 104mg; Fiber 19g; Sugar 10g