Description
Creamy avocados filled with a flavorful mix of beans, corn, and vegetables.
Ingredients
Scale
- 4 ripe avocados
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ red onion, finely chopped
- ½ cup chopped fresh cilantro
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and black pepper to taste
Instructions
- Cut avocados in half and remove pits. Scoop out some of the avocado flesh to create a larger cavity, leaving a border of avocado.
- In a large bowl, combine black beans, cannellini beans, corn, red bell pepper, green bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, chili powder, and cumin. Season with salt and pepper.
- Pour the dressing over the bean mixture and toss gently to coat.
- Spoon the cowboy caviar mixture into the avocado halves.
- Serve immediately.
Notes
- You can add other vegetables like diced tomatoes or jalapeños for extra flavor.
- Adjust the amount of chili powder and cumin to your spice preference.
- This dish is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Avocado, Cowboy Caviar, Beans, Corn, Salad, Appetizer, Vegetarian, Tex-Mex