Cowboy Caviar for One

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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 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
  • Per serving
    CALORIES: 722
    FAT: 45g
    PROTEIN: 17g
    SODIUM: 1,016mg
    FIBER: 24g
    CARBOHYDRATES: 67g
    SUGAR: 10g
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