Cowboy Caviar

Ingredients

• Black beans

  Mature seeds, raw

  100g

• Canned black beans

  Low sodium, drained

  ⅝ can or 260g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Jalapeno peppers

  Raw

  100g

• Onions

  Raw

  ¼ medium or 28g

• Fresh cilantro

  Coriander leaves, raw

  25g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lime juice

  Raw

  2 tbsp or 30g

• Balsamic vinegar

  ½ tbsp or 8g

• Chili powder

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

Directions

1. Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
2. Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl.
3. In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.