Southwestern Avocado Salad aka Cowboy Caviar with Avocado
The ingredients aren't set in stone, whichever beans you like.
But the traditional choices are Black Beans, Pintos, Black Eyes, Field Peas and Purple Hulls.
Plus whole kernel corn and/or hominy and fresh Pico de gallo
While it generally remain pretty much the same, no two batches are ever the same.
The biggest question is whether to add Avocado or not.
2 cans Black beans
1 can whole Corn
1 can Rotel
1 can chopped Green chiles
6+ ripe Avocados, cubed
2 Jalapeno chiles, minced
2-3 Bell Peppers, chopped small
1 each red and yellow Onion, chopped small
1C+ Fresh Cilantro, chopped
6-10 cloves Garlic, minced
Juice of 1-2 Limes or Lemons
Salt, Cumin, Cajun spice to taste
Combine everything but avocado and mix well
Season to taste with spices and citrus juice
Now add the avocado and fold it in gently so as not to mash it up
Taste again and add seasoning/juice as desired
Serve as a salad, a chunky dip with tortilla chips or even atop a BBQ Sammie!
The ingredients aren't set in stone, whichever beans you like.
But the traditional choices are Black Beans, Pintos, Black Eyes, Field Peas and Purple Hulls.
Plus whole kernel corn and/or hominy and fresh Pico de gallo
While it generally remain pretty much the same, no two batches are ever the same.
The biggest question is whether to add Avocado or not.
2 cans Black beans
1 can whole Corn
1 can Rotel
1 can chopped Green chiles
6+ ripe Avocados, cubed
2 Jalapeno chiles, minced
2-3 Bell Peppers, chopped small
1 each red and yellow Onion, chopped small
1C+ Fresh Cilantro, chopped
6-10 cloves Garlic, minced
Juice of 1-2 Limes or Lemons
Salt, Cumin, Cajun spice to taste
Combine everything but avocado and mix well
Season to taste with spices and citrus juice
Now add the avocado and fold it in gently so as not to mash it up
Taste again and add seasoning/juice as desired
Serve as a salad, a chunky dip with tortilla chips or even atop a BBQ Sammie!
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