Cowboy Caviar for One


  • 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
  • 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.
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