An refreshed version of cowboy caviar using agave nectar from the blue agave cactus
Course Appetizer
Cuisine American, Mexican
Prep Time 15minutes
Servings 6people
Ingredients
Vinaigrette
2tbspolive oil
1lime, juiced (about 2 tbsp)
1tspagave nectar syrup
1tspTajin seasoning
1/2tspsalt
1/2tsppepper
Dip
1/2red onion, small dice
1cupfrozen corn
110 oz candiced tomatoes, with chiles and cilantro added, drained
115 oz canbean trio (kidney, black and pinto), drained and rinsedif you can't find a trio mix, any of these would work
1avocado, diced
1tbspparsley, 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.