Cowboy Caviar

Cowboy Caviar

Fresh & tangy 

  • 3 oz Pineapple Jalapeno Shrub
  • 6 roma tomatoes, diced
  • 1 jalapeno diced and deseeded
  • 1 cup sweet corn
  • 1/3 cup cilantro, chopped
  • 1 bell pepper, diced
  • 1 cup red onion, diced
  • 1 can black beans, rinsed
  • Juice from 2 fresh limes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp each salt and pepper (for taste)
  • 1/3 cup olive oil
  • Combine tomatoes, onion, black beans, chickpeas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, shrub, spices, salt, pepper
  • Pour dressing over other ingredients and stir well to combine. Refrigerate and use within 3 days
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