Cowboy Caviar for One

By: Lisa Childs

Cowboy Caviar for One
cuisine icon Cuisine
American
cuisine icon Course
Salad, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
2 Hours or more
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1 serving, american, chopped cilantro, chopped green onion, contributed, diced avocado, diced red bell pepper, drained and rinsed canned black beans, easy, ground black pepper, instant pot recipe, instant pot salad recipe, lemon juice, lime juice, Lisa Childs, medium ear corn, more than 2 hours, olive oil, pressure cook, red wine vinegar, salad, salt, side dish, water

prep icon Prep Time
3 Minutes
cook icon Cook Time
13 Minutes

serving icon Servings
1 serving
Ingredients
  • 1 cup water
  • 1 medium ear corn
  • 2 tbsp. cilantro, chopped
  • 2 tbsp. lime juice
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 ½ tbsp. red wine vinegar
  • ¼ tsp. salt
  • ⅛ tsp. black pepper, ground
  • ¾ cup canned black beans, drained and rinsed
  • 2 tbsp. green onion, chopped
  • ¼ cup red bell pepper, diced
  • ½ cup avocado, diced
Instructions
  • Pour 1 cup of water into the Instant Pot® and add the trivet. Place the corn on trivet.
  • Close the lid; turn the knob to Sealing.
  • Select the Manual or Pressure Cook button and adjust the time to 3 minutes.
  • When the timer beeps, immediately turn the knob from Sealing to Venting, then remove the lid and carefully transfer corn to an ice bath.
  • In a medium bowl, combine the cilantro, lime juice, lemon juice, oil, vinegar, salt, and black pepper. Add beans, green onion, and bell pepper, and stir.
  • Cut the corn kernels off the cob and gently stir into the bean mixture. Fold in the avocado, transfer to a serving bowl and refrigerate for at least 3 hours before serving.
Notes
  • Per serving
    CALORIES: 722
    FAT: 45g
    PROTEIN: 17g
    SODIUM: 1,016mg
    FIBER: 24g
    CARBOHYDRATES: 67g
    SUGAR: 10g
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