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  • Writer's pictureLindsey, EDRD

When the kitchen's running hot...


A heat wave is here- I think legitimately anywhere you go, 90+ would be considered pretty toasty, right?

As such, I do not want to be standing in front of the stove, oven, or grill. One of my tried-and-true go to's for warm weather is cowboy caviar. I definitely did not make up the name or this recipe, but it's a Minnesota staple. It's pretty customizable too- feel free to add other veggies you might like.

Hop over to my YouTube channel for the cooking demo and semi-lame commentary by, well, me.

Cowboy Caviar- makes four servings 1 can black beans, drained and rinsed 2 ears corn on the cob, shucked and boiled for 5 minutes (could sub ~2 cups frozen corn) 1 cup grape or cherry tomatoes, halved 1 bell pepper, diced 1/4 cup green onion, diced 1 avocado, diced 1/3 cup olive oil 1/3 cup lime juice 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon agave nectar or honey Pinch of garlic #cowboycaviar

Using a serrated knife, cut the cooked corn kernels off the cob. Combine corn, tomatoes, black beans, bell pepper, green onion, and avocado in a large bowl. In a small bowl or Pyrex measuring cup, whisk together oil and remaining ingredients. Pour over veggie mix. Stir to combine. This tastes best after refrigerating for at least an hour. Keeps well up to 2 days.

Per serving: 375 calories, 43 grams carbs, 23 grams of fat (but the healthy unsaturated plant-based kind), 10 grams protein.


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