Easy Cowboy Caviar

Easy Cowboy Caviar is a meatless recipe built around to 2 avocados, red bell pepper and to 2 Roma tomatoes. Plan on 8 Servings as an appetizer and about 20 minutes.

• Yield 8 Servings as an appetizer
• Ready in 20 minutes

Ingredients

• 1 (15-ounce) can white beans (such as navy or Great Northern (can also used black-eyed peas))
• 1 (15-ounce) can black beans
• 1 (11-ounce) can corn
• 1 to 2 avocados (diced (leave these out and add in right before serving if making this in advance))
• 1 medium red bell pepper (diced (about 1/2 cup))
• 1 to 2 Roma tomatoes (diced)
• 2 tablespoons finely chopped red onion
• 2 to 3 tablespoons finely chopped cilantro (plus more to taste, if desired)
• 1/3 cup Italian dressing
• Squeeze of fresh lime (about 1/2 tablespoon or so from half of a large lime)
• Salt and pepper to taste
• White (blue or yellow corn/tortilla chips for serving)

Instructions

1. Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a serving bowl.
2. Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
3. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.

Dress it just before it goes to the table so the leaves stay crisp.