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Cowboy Caviar

posted Mar 5, 2013, 1:17 PM by Jacqueline Geralnick   [ updated May 4, 2016, 12:24 PM by Julia Quam ]
Cowboy Caviar

Vegan, Cholesterol Free, Good Source of Vitamins A & C and Iron

Yield: Approximately 12 servings (~1 cup each)

This satisfying dip is delicious on crackers, baked pita chips, or baked tortilla chips.

Ingredients
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons hot sauce (optional)
2 (16-ounce) cans black beans
2 (11-ounce) cans corn
4 large tomatoes, chopped
2 ripe avocados, pitted, peeled and diced
4 scallions, sliced
2 tablespoons fresh chopped cilantro

Directions
1. Stir together black beans, corn, tomatoes, avocados, scallions and cilantro.*
*Tip: To reduce the sodium content of this recipe, drain and rinse the canned black beans and canned corn before mixing.
2. Mix oil, vinegar, and hot sauce in large bowl.
3. Toss with black bean mixture until well blended.
4. Let stand at least one hour before serving.

Nutrition Facts (per 1 cup serving)
200 calories, 100 calories from fat, 12 g fat, 1.5 g saturated fat, 0 g cholesterol, 190 mg sodium, 24 g carbohydrates, 8 g dietary fiber, 4 g sugars, 5 g protein, 10% DV of Vitamin A, 25% DV of Vitamin C, 4% DV of Calcium, 10% DV of Iron