Cowboy Caviar for One

From “The I Love My Instant Pot” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021.

As Cowboy Caviar is one of the most popular summertime recipes on my website, I knew a scaled-down version of it would be welcome! Cowboy Caviar, Texas Caviar, Corn and Black Bean Salsa or Salad—whatever you call it, this perfectly portioned favorite will be calling your name all summer long!

Cuisine

American

Course

Salad, Side Dish

Difficulty

Easy

Duration

more than 2 hours

Cooking Technique

Pressure Cook

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, medium ear corn, more than 2 hours, olive oil, pressure cook, red wine vinegar, salad, salt, side dish, water

Servings

1 serving

Ingredients

1 cup water
1 medium ear corn
2 tbsp chopped cilantro
2 tbsp lime juice
2 tbsp lemon juice
2 tbsp olive oil
1 1/2 tbsp red wine vinegar
1/4 tsp salt
1/8 tsp ground black pepper
3/4 cup drained and rinsed canned black beans
2 tbsp chopped green onion
1/4 cup diced red bell pepper
1/2 cup diced avocado

Instructions

Pour water into Instant Pot® and add the trivet. Place corn on trivet.
Close the lid; turn the knob to Sealing.
Press Manual or Pressure Cook button and adjust 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 cilantro, lime juice, lemon juice, oil, vinegar, salt, and black pepper. Add beans, green onion, and bell pepper, and stir.
Cut corn kernels off the cob and gently stir into bean mixture. Fold in avocado, transfer to a serving bowl and refrigerate at least 3 hours before serving.

Notes