
Cowboy caviar
- Barney Desmazery
Save recipe
Serves 4
Easy
Prep: 30 mins
No cook
A star rating of 5 out of 5.3 ratingsRate
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Get the kids excited about veg with this salsa that can be easily adapted. If you’re taking it to a picnic, add the avocado and coriander at the last moment
Dairy-free
Egg-free
Gluten-free
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400g can black beans
drained and rinsed
-
200g can sweetcorn
drained, or use frozen (defrosted if frozen)
-
2 large tomatoes
quartered, deseeded and finely chopped
-
1 small red onion
finely chopped
-
1 pepper
(any colour), deseeded and finely chopped
-
1 large avocado
halved, peeled, stoned and finely chopped (optional)
-
small bunch of coriander
chopped (optional)
-
3 tbsp olive oil
-
1 lime
juiced, or 2 tbsp red wine vinegar
-
tortilla chips
to serve (gluten-free, if needed)
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Nutrition: Per serving
-
kcal304
-
fat19g
-
saturates3g
-
carbs20g
-
sugars8g
-
fibre10g
high
-
protein8g
-
salt0.03g
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Method
-
step 1
Tip the beans, corn, tomatoes, onion, pepper, avocado and coriander, if using, into a large bowl. (If not serving straightaway, add the avocado and coriander just before.)
-
step 2
Drizzle over the olive oil and lime juice or vinegar and gently stir to combine. Season to taste. Will keep at room temperature for two hours, or chilled overnight, without the avocado and coriander. Serve with tortilla chips for scooping up.
Recipe from Good Food magazine, May 2023
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A star rating of 5 out of 5.3 ratings
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