Cowboy Caviar

Serves | 12-16

Salad:

• 2 bell peppers, chopped

• 1 red onion, chopped

• 5 roma tomatoes, chopped

• 2 cans black beans, rinsed and drained

• 2 cans pinto beans, rinsed and drained

• 2 cans corn, rinsed and drained, or fresh corn

• 1 bundle cilantro, stems removed, chopped

• 1 jalapeño, chopped

Dressing:

• ½ c olive oil

• Juice from 3 limes

• 3 tsp salt

• 1 tsp black pepper

• 3 cloves garlic, minced

• 1 tsp cumin

• 2 tbsp honey

• ¼ c red wine vinegar

Directions:

1. Add all chopped salad ingredients to a large bowl and toss to combine.

2. Whisk or shake in a bottle dressing ingredients until smooth.

3. Pour dressing over the salad and mix well.

4. Refrigerate for at least 30 minutes before serving to let the flavors combine.

Notes: Serve with tortilla chips, over grilled chicken or fish, or as a fresh topping for tacos.

Try our favorite vegetable chopper to make prep easier!

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.