Today’s recipe is one of my favorites. I could just eat bowls and bowls and bowls of this.
I like food that’s easy to make, tastes good and is healthy too. Who doesn’t? This salad/dip/salsa perfectly fits the bill, plus it’s colorful and beautiful.
My mom used to make this for me when I was younger (she called it Cowboy Caviar) and we would just sit on the couch with the bowl between us and watch a movie happily munching away. By the
end middle of the movie, it would all be gone and we would just sit there, sadly staring at the bowl that previously held such satisfaction for us.
It’s just good. It’s dangerously delicious. It’s good as a dip for your favorite chips, it’s good as a topping for tacos, burritos, chicken, fish, nachos….. and it’s good as a salad mixed with cabbage and topped with protein. I like mixing red cabbage with it and then topping it with grilled salmon. Mmmm.
The other good part about this dish is that you can make a lot of it, put it in the fridge and it only gets better over time as the flavors have had time to meld together and really develop. It’s the perfect leftover for lunch or dinner the next day. Also, feel free to add or omit whatever you like. I like to mix it up from time to time by adding different ingredients depending on what I have. I’ll use a variety of different ingredients like red onion, cumin, jalapeño, green onion, cabbage, mango, etc. which makes it a different (equally as good) dining experience every time.
Enjoy the bowl and don’t feel bad if it’s gone before you know–it happens to the best of us.Print
- 1 can black beans
- 1 can corn
- 2 avocados
- 3 roma tomatoes
- 1/2 cup chopped cilantro
- 1/2 cup chopped red onions
- 2 tablespoons minced garlic
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
- Mix all ingredients in a bowl.
- Stir to combine.
Feel free to add ingredients. Some good additions include: chopped green onion, jalapeño, cumin, cabbage, quinoa, mango.