Description
A fresh, vibrant, and healthy recipe featuring ripe avocados hollowed and stuffed with a zesty cowboy caviar mixture made of black beans, corn, cherry tomatoes, red onion, and fresh cilantro, dressed in lime juice and olive oil. Perfect as a light meal or appetizer packed with flavor and nutrients.
Ingredients
Scale
Stuffed Avocados
- 2 ripe avocados
Cowboy Caviar Mixture
- 1 can (15 oz) low-sodium black beans, rinsed and drained
- 1 cup sweet corn (fresh or frozen)
- 1 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Dice the avocados and in a large bowl combine the rinsed black beans, sweet corn, diced cherry tomatoes, finely chopped red onion, and chopped fresh cilantro.
- Make the Dressing: Drizzle the fresh lime juice and olive oil over the combined ingredients. Season with salt and pepper to taste and toss gently to mix all flavors well without mashing the ingredients.
- Prepare Avocado Halves: Cut the ripe avocados in half and carefully remove the pits. If the cavity isn’t large enough for stuffing, scoop out a little extra flesh to create enough space.
- Stuff Avocados: Generously fill each avocado half with the prepared cowboy caviar mixture, mounding it slightly for a hearty presentation.
- Serve: Serve immediately on a platter alongside tortilla chips or enjoy the stuffed avocados on their own as a fresh and nutritious snack or light meal.
Notes
- Use fresh or frozen corn; if frozen, thaw before mixing.
- For extra flavor, add a pinch of cumin or chili powder to the cowboy caviar mixture.
- Serve immediately to prevent avocado browning; if needed, brush the avocado halves with a little lime juice to slow oxidation.
- Can be prepared ahead but assemble just before serving for best texture.
- Suitable as a vegetarian and gluten-free dish.
