Lime Fresco Sea Salt Olive Wood Smoked Olive Oil Traditional 18 Year Balsamic

Cowboy Caviar with Olive Wood Smoked Olive Oil and Traditional 18 Year Balsamic

Name: Cowboy Caviar with Olive Wood Smoked Olive Oil and Traditional 18 Year Balsamic
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Cuisine: Southwest
Ingredients: ½ Cup Traditional 18 Year Balsamic; ⅓ Cup Olive Wood Smoked Olive Oil; ¼ Tsp. Lime Fresco Sea Salt; 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

1 comment Jan 30, 2024

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

Cuisine

Southwest

Servings

Prep Time

15 minutes

Cook Time

5 minutes

Image of Cowboy Caviar with Olive Wood Smoked Olive Oil and Traditional 18 Year Balsamic

Ingredients

Dressing

½ Cup Traditional 18 Year Balsamic
⅓ Cup Olive Wood Smoked Olive Oil
¼ Tsp. Lime Fresco Sea Salt
½ Tsp. Spanish Smoked Paprika
1 Tsp. Garlic powder
1 Tsp. Chile powder
¼ Tsp. Ground cumin
1 Tbsp. Water

Salad

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

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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!