#2,641: Cowboy Caviar

I love cowboy caviar!  I love how how you can open up some cans of beans and corn and just add some fresh veggies and you've got a great appetizer or salad on your hands.  If you omit the avocado and add it on top of your serving this will last a lot longer.  If you add it to the dish and combine it throughout your avocado is going to start turning brown and getting mushy.  I ate this scooped up with tortilla chips, as a side dish/salad, and in my tacos.  This is super versatile to whatever your mood is!  

1 (15 oz.) can black beans drained & rinsed

1 c. corn kernels 

1/2 c. diced sweet onion

1 bell pepper, diced

2 tomatoes, chopped

1 avocado, cubed

1/4 c. chopped cilantro (optional)
I also added a jalapeno, chopped

1/4 c. olive oil

2 T. red wine vinegar

1 lime, juiced

Wash and prepare all vegetables and combine in a large bowl. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Pour over the salad and gently stir to combine.

Cover and refrigerate at least one hour, or up to 24 hours (add the avocado right before serving).  This also needs salt, so make sure do add it in!