The Vegan Vegan Avocado Cowboy Caviar You Didn’t Know You Needed 🥑 🤠

Avocado Cowboy Caviar

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Total Time: 20 minutes
Total Yield: 8 cups
• Juice of 2 limes
• 1 tablespoon red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon garlic powder
• 1 15 ounce can low sodium black beans, drained and rinsed
• 1 15 ounce can low sodium pinto beans, drained and rinsed
• 1 bell pepper, diced
• 1 pint cherry tomatoes, chopped
• 1 cup diced English cucumber
• 1 cup corn kernels
• 2 avocados, diced
• 1/2 cup chopped cilantro
• 1/3 cup diced red onion
• 1 jalapeno, ribs removed, seeded and finely diced, optional
Step 1:
Add the lime juice, vinegar, olive oil, maple syrup, smoked paprika, cumin, salt, pepper and
garlic powder to a large bowl and whisk to combine.
Step 2:
Add the remaining ingredients to the bowl and stir to combine. Place in the fridge for at least 1
hour for the flavors to meld. Serve with chips and celery sticks.

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