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Cowboy caviar | Daily Dine

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Cowboy caviar

Cowboy caviar

Get the kids excited about veg with this salsa that can be easily adapted. If you’re taking it to a picnic, add the avocado and coriander at the last moment

View original recipe on bbcgoodfood.com

side-dishsalad

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 4

Nutritional Information

Calories:304 kcal

Carbohydrate:20 g

Fat:19 g

Dietary Fiber:10 g

Protein:8 g

Saturated Fat:3 g

Sodium:0.03 mg

Sugar:8 g

Ingredients

400g can black beans drained and rinsed

200g can sweetcorn drained, or use frozen (defrosted if frozen)

2 large tomatoes quartered, deseeded and finely chopped

1 small red onion finely chopped

1 pepper (any colour), deseeded and finely chopped

1 large avocado halved, peeled, stoned and finely chopped (optional)

small bunch of coriander chopped (optional)

3 tbsp olive oil

1 lime juiced, or 2 tbsp red wine vinegar

tortilla chips to serve (gluten-free, if needed)

Instructions

Step 1
Tip the beans, corn, tomatoes, onion, pepper, avocado and coriander, if using, into a large bowl. (If not serving straightaway, add the avocado and coriander just before.)
Step 2
Drizzle over the olive oil and lime juice or vinegar and gently stir to combine. Season to taste. Will keep at room temperature for two hours, or chilled overnight, without the avocado and coriander. Serve with tortilla chips for scooping up.