Cowboy Caviar
via the kitchn
Ingredients
- 2 tbsp
- olive oil
- 1
- lime zest
- 2 tbsp
- lime juice
- 1 tsp
- salt
- 1 tsp
- cumin
- 1/4 tsp
- chili powder
- 1/4 tsp
- oregano
- 1/4 tsp
- black pepper
- 1 can, drained and rinsed
- lentils
- 1 can, drained and rinsed
- black beans
- 3 cloves, minced
- garlic
- 1/2 pint, quartered/diced
- cherry tomatoes
- 1, seeded and diced small
- orange bell pepper
- 1/4 medium, diced small
- red onion
- 1 cup fresh or thawed frozen
- corn
- 1/4 cup, chopped
- cilantro
Instructions
Dressing: Whisk together olive oil, lime zest, lime juice, salt, cumin, chili powder, oregano, and black pepper.
Salad: Mix lentils, black beans, garlic, tomatoes, bell pepper, onion, and corn. Toss with dressing. Refrigerate at least 1 hour, then toss again and garnish with cilantro.
Leftovers keep in the fridge up to 1 week.