Feeding The Farmer
Cowboy Caviar

This is a summer favorite! Perfect addition to any BBQ, or a great afternoon snack on the back porch! 

Cowboy Caviar

Ingredients

• 1 can (15 oz) pinto beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

• 2 cups chopped tomatoes

• 1½ cups sweet corn (fresh, frozen thawed, or canned drained)

• ½ cup chopped cilantro

• Juice of 2–3 limes

• 1–1½ tsp salt (to taste)

To Serve

• 2 avocados, diced (add individually to bowls rather than mixing into the whole batch)

Directions

1. In a large bowl, combine pinto beans, black beans, white beans, tomatoes, corn, and cilantro.

2. Squeeze lime juice over the mixture and sprinkle with salt.

3. Toss gently until everything is evenly coated.

4. Taste and add more lime juice or salt as needed.

5. Refrigerate for at least 30 minutes before serving to let the flavors mingle.

6. Top each serving with fresh diced avocado.

Ways to Eat It

• With tortilla chips

• Over grilled chicken

• On top of tacos

• Stuffed into wraps

• Alongside burgers or BBQ chicken

• Over a bed of chopped romaine for a quick lunch salad
  -