Cactus Caviar
An refreshed version of cowboy caviar using agave nectar from the blue agave cactus
Servings 6 people
Ingredients
Vinaigrette
- 2 tbsp olive oil
- 1 lime, juiced (about 2 tbsp)
- 1 tsp agave nectar syrup
- 1 tsp Tajin seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
Dip
- 1/2 red onion, small dice
- 1 cup frozen corn
- 1 10 oz can diced tomatoes, with chiles and cilantro added, drained
- 1 15 oz can bean trio (kidney, black and pinto), drained and rinsed if you can't find a trio mix, any of these would work
- 1 avocado, diced
- 1 tbsp parsley, chopped
Instructions
Vinaigrette
- Mix all ingredients in a bowl except for olive oil. Slowly whisk in olive oil. Season to taste. It should be tangy and tart, but with a hint a sweetness from the agave.
Dip
- Add all ingredients in a medium bowl and stir gently to combine.
- Drizzle in vinaigrette, folding to coat.
- Refrigerate for at least an hour to let flavors marry.
Notes
Tajin is a tangy, lime seasoning mix that can be found in most grocery stores. This dip will keep for 2-3 days covered and refrigerated.