Cowboy caviar
Add to favourite + Print Print

Cowboy caviar

By Barney Desmazery

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

  • Prep:30 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 304
  • fat 19g
  • saturates 3g
  • carbs 20g
  • sugars 0g
  • fibre 10g
  • protein 8g
  • salt 0.03g

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)

Method

  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.)

  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.

Suggested recipes from this collection...