California Cowboy Caviar
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 81.1
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 9.6 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.5 g
- Protein: 3.0 g
View full nutritional breakdown of California Cowboy Caviar calories by ingredient
Introduction
With summer coming, not fast enough, this is the best "abundance of tomatoes from your garden" recipe ever! I use black beans in this recipe but you can use white, pinto or any bean you like. You can add more avocados, tabasco or whatever floats your boat. With summer coming, not fast enough, this is the best "abundance of tomatoes from your garden" recipe ever! I use black beans in this recipe but you can use white, pinto or any bean you like. You can add more avocados, tabasco or whatever floats your boat.Number of Servings: 16
Ingredients
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Dressing:
4 TBL red wine vinegar
Tabasco to taste
1 TBL olive oil
2 cloves garlic-minced
salt & pepper to taste
Add:
1 firm avocado-diced
1 can (15oz) black beans-rinsed well
2 ears fresh corn-cooked and cut off the ear
1 cup sliced green onions
2 cups cherry tomatoes-slice into quarters
1 cup cilantro-chopped fine
Directions
My mother-in-law taught me a great way to cook corn on the cob. You will never boil corn again. This method makes cooking corn on the cob so good and clean up amazingly easy. Corn will be cooked to perfection every time.
Place the corn in a microwave, in the husk, and cook 3 minutes per ear. Remove them from microwave and wrap in aluminum foil. Let stand for 20 minutes. Unwrap corn from foil and remove husk and silk. Cut corn off ear and place in large bowl.
Place all dressing ingredients in small bowl and whisk until well blended. Add remaining ingredients to corn and pour dressing over bean and vegetable mixture. Serve with tortilla chips. You can also used this mixture to stuff into flour tortillas, taco topping or anything else. You will get addicted to this very quickly. It's delicious!
Number of Servings: 16
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Place the corn in a microwave, in the husk, and cook 3 minutes per ear. Remove them from microwave and wrap in aluminum foil. Let stand for 20 minutes. Unwrap corn from foil and remove husk and silk. Cut corn off ear and place in large bowl.
Place all dressing ingredients in small bowl and whisk until well blended. Add remaining ingredients to corn and pour dressing over bean and vegetable mixture. Serve with tortilla chips. You can also used this mixture to stuff into flour tortillas, taco topping or anything else. You will get addicted to this very quickly. It's delicious!
Number of Servings: 16
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Member Ratings For This Recipe
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CD12051982
