Cowboy Caviar with Olive Wood Smoked Olive Oil and Traditional 18 Year Balsamic
This flavourful appetizer comes together in no time for when you need a last-minute dish! Sweet Traditional 18 Year Balsamic paired with rich Olive Wood Smoked Olive Oil creates the perfect easy dressing for the bean, corn, and veggie combo. Dig in with some chips... or just a spoon; we won't judge!
Cowboy Caviar with Olive Wood Smoked Olive Oil and Traditional 18 Year Balsamic
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
8
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
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½ Cup Traditional 18 Year Balsamic
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⅓ Cup Olive Wood Smoked Olive Oil
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¼ Tsp. Lime Fresco Sea Salt
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½ Tsp. Spanish Smoked Paprika
1 Tsp. Garlic powder
1 Tsp. Chile powder
¼ Tsp. Ground cumin
1 Tbsp. Water
2 Cans beans (mixed or your choice of beans)
1 Can sweet corn
2 Small bell peppers, diced
½ Small red onion, diced
Avocado, cilantro, serranos, as garnish, if desired.
Tortilla chips, for serving
Dressing
Salad
Directions
Combine all dressing ingredients in a small saucepan and heat over medium heat until bubbling. Turn heat off and allow mixture to cool for 5 minutes.
While the dressing is cooling, mix together all salad ingredients except garnish in a large bowl.
Pour cooled dressing on top of the salad mixture and stir thoroughly to combine. Allow the salad to sit in the fridge for minimum 1 hour to let the flavours meld.
Before serving, garnish salad with avocado, cilantro, and serranos, if desired. Serve with scooped chips and enjoy!
Recipe Video
Recipe Note
Tip: scoop-shaped chips are your best bet to keep this appetizer mess-free! If you want more heat in this recipe, try our Baklouti Green Chili Olive Oil or Serrano Honey Vinegar in the dressing!
Love that recipe, its really good and easy to make .
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