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cactus caviar

Cactus Caviar

An refreshed version of cowboy caviar using agave nectar from the blue agave cactus

Course Appetizer
Cuisine American, Mexican
Prep Time 15 minutes
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

  1. 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

  1. Add all ingredients in a medium bowl and stir gently to combine.

  2. Drizzle in vinaigrette, folding to coat.

  3. Refrigerate for at least an hour to let flavors marry.

Recipe 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.