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
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Per serving
CALORIES: 722
FAT: 45g
PROTEIN: 17g
SODIUM: 1,016mg
FIBER: 24g
CARBOHYDRATES: 67g
SUGAR: 10g"]
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

serving icon 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.
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