Description
Cowboy Caviar Stuffed Avocados combine creamy ripe avocados with a flavorful, zesty mix of black beans, corn, cherry tomatoes, red onion, and fresh cilantro. This vibrant, no-cook dish is perfect for a refreshing appetizer or light meal, packed with fresh ingredients and bright lime dressing.
Ingredients
Scale
Avocados
- 2 ripe avocados
Cowboy Caviar Mixture
- 1 can (15 oz) low-sodium black beans, rinsed and drained
- 1 cup sweet corn (fresh or frozen)
- 1 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing & Seasoning
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Dice the avocados and combine the black beans, corn, cherry tomatoes, red onion, and cilantro in a large bowl to create the cowboy caviar mixture.
- Dress the Mixture: Drizzle the fresh lime juice and olive oil over the mixture, then season with salt and pepper. Toss gently to evenly coat all ingredients with the dressing.
- Prep Avocados: Cut the avocados in half and carefully remove the pits. Scoop out a bit of flesh from each half if needed to make room for the stuffing.
- Fill Avocado Halves: Generously stuff each avocado half with the prepared cowboy caviar mixture, ensuring a good balance of beans, veggies, and dressing inside.
- Serve: Present immediately on a serving platter. Optionally, serve with tortilla chips or enjoy the stuffed avocados as a satisfying standalone dish.
Notes
- Use ripe but firm avocados for the best texture and ease of stuffing.
- If using frozen corn, thaw it before mixing.
- Adjust lime juice and seasoning to taste for more tang or spice.
- This dish is best served fresh to maintain the avocado’s vibrant color and texture.
- Can be stored in the fridge for up to 1 day; sprinkle with lime to help prevent browning.
