@morethanmeatlessmonday1: This dish is on repeat all summer! This recipe for cowboy caviar is easy, fresh, colorful, and adaptable. #Cowboycaviar can be used as a salsa (it is soooo good with tortilla chips!), a salad, a side dish, as part of a burrito bowl, or even as a topping on a salad–the possibilities are endless! Cowboy caviar, which is a cross between a salsa and a bean salad, is delicious, healthy, and lasts about five days (if you don’t finish it all before then!) Save this recipe, and share with a friend! Ingredients 1 can black beans, rinsed and drained 1 cup tomatoes, finely diced 1 cup corn (thawed from frozen or fresh) 1 avocado, chopped 3/4 cup red bell pepper, diced 3/4 cup orange bell pepper, diced 1/2 cup red onion, finely diced 1/3 cup cilantro leaves, chopped 1/3 cup of olive oil 1/4 cup of lime juice 1 tablespoon of honey 1 teaspoon of chili powder 1 teaspoon of cumin salt and pepper to taste Instructions Place the beans, tomatoes, corn, avocado, bell peppers, onion, and cilantro in a large bowl. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, and salt and pepper. Pour the dressing over the bean mixture and toss gently to coat. Refrigerate if not immediately serving! #fyp #mukbang #caviar #protein #highprotein #zeropoint #zeropointww

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