Cowboy Caviar

From the recipe box

Yield10

Prep20 min

Cook—

Total20 min

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Step by step

6 steps

1
Gather and prepare all ingredients.
2
In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Set it aside.
3
Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
4
Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
5
Add the chopped vegetables and cilantro to the bowl with the beans. If you're using corn (optional), add it here now.
6
Pour the dressing over the salad, then stir until everything is well coated. You can serve it immediately, but the flavor gets even better if left to marinate in the fridge for 30 minutes to overnight. Add the avocado, if using (optional) before serving. Enjoy!