Cowboy Caviar

Name: Cowboy Caviar
Yield: Serves 4–8
Ingredients: Juice of 2 limes; 1 jicama or 2 large carrots, diced; 2 tsp. (14 g) honey; 2 tbsps. (15 g) olive oil; ½ tsp. (1 g) pepper; ½ tsp. (2.8 g) salt; 1 15-oz. can corn kernels (~350 g drained), or the corn sliced from about 2 ears of cooked corn on the cob; 1 15-oz. can corn kernels (~350 g drained), or the corn sliced from about 2 ears of cooked corn on the cob; 1 15-oz. can black beans (~255 g drained), rinsed; 1 15-oz. can corn kernels (~350 g drained), or the corn sliced from about 2 ears of cooked corn on the cob; ⅓ cup (6 g) cilantro leaves; 1 large red onion, diced; 1 jicama or 2 large carrots, diced; ½ cup (75 g) feta cheese, crumbled; 2 large cucumbers, diced; 2 large tomatoes, diced

Preparation info

Serves
4–8

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

2 large tomatoes, diced
2 large cucumbers, diced
1 15-oz.

Starter
Gluten-free
Vegetarian

Method

Directions

Chop all vegetables into small pieces and add to a large bowl. I highly recommend using a large salad chopper for this recipe if you have one.
In a small bowl, mix dressing ingredients together and toss over salad.
Enjoy!