Prep Time:
20
Cook Time:
Total Time:
20
This colorful Orca Bean Cowboy Caviar is a fresh, scoopable bean salsa made with cooked High Plains Orca Beans, corn, tomatoes, bell pepper, red onion, jalapeño, herbs, and a bright lime-cumin dressing. Serve it with tortilla chips as a party dip, spoon it over tacos, or use it as a simple side salad.
Ingredients:
2 cups cooked High Plains Orca Beans
1 cup corn kernels, thawed if frozen
1 cup diced tomatoes
½ cup diced red bell pepper
½ cup diced red onion
1 jalapeño, seeded and finely diced
½ cup chopped cilantro
¼ cup sliced green onions
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar or red wine vinegar
1 teaspoon ground cumin
½ teaspoon smoked paprika or chili powder
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
Optional: diced avocado or extra lime wedges for serving
Tortilla chips, for serving
How-To:
Add cooked Orca beans, corn, tomatoes, bell pepper, red onion, jalapeño, cilantro, and green onions to a large bowl.
In a small bowl or jar, combine olive oil, lime juice, vinegar, cumin, smoked paprika or chili powder, salt, and black pepper.
Whisk or shake the dressing until combined.
Pour the dressing over the bean mixture.
Gently toss until everything is evenly coated.
Taste and adjust seasoning with more salt, lime juice, or spices as needed.
Chill for 30 minutes if time allows, or serve right away.
Serve with tortilla chips, or spoon over tacos, bowls, or salads.
