Kori’s Cowboy Caviar Salad
This recipe is very versatile: serve as a salad on its own, as a salsa, as a garnish---and completely healthy, gluten free and vegetarian!
1 can (15.25 oz.) black beans, drained and rinsed
1 bag (16 oz.) Frozen roasted yellow corn, thawed and drained
2 Avocados, pitted and cubed
1 cup fresh cilantro, chopped
1 cup green onions, chopped
1 cup cherry tomatoes, halved
1/2 cup olive oil
1/2 cup red wine vinegar
1 tsp. clove garlic, minced
1 tsp. Cumin
Salt & Pepper to taste
- For salad, combine all ingredients in large bowl- black beans, corn, avocados, cilantro, onions, cherry tomatoes.
- For dressing, whisk all ingredients- olive oil red wine vinegar, garlic, cumin, salt and pepper.
- Pour dressing directly over the combined salad ingredients in bowl. Marinate in the fridge for at least 1 hour before serving.