Cinco De Mayo is coming! Cinco De Mayo is coming! Do you know what you’re making yet? Ok, good. Because THIS IS IT! It’s so easy to make and comes together in 10 minutes. Simply chop a rainbow of crunchy vegetables, whiz around the dressing in a blender or food processor, add some black beans, and BOOM…You are the star of your Cinco De Mayo fiesta! I tossed mine with a creamy vinaigrette but you could just add a simple lime and olive oil dressing if you like. This is perfect with any kind of chips, especially the tortilla variety but it’s also great tossed with some spinach as a salad or would even be lovely tossed with pasta or tucked into a corn tortilla with some cheese for a loaded quesadilla!
This also works well for those upcoming picnics we’ll be having in the summer, as it’s great at room temperature and won’t spoil. So basically, I’ll be eating this all summer!
1 orange bell pepper chopped
1 1/2 cups tomatoes (I used yellow and red to add more colors) chopped
1 can black beans drained and rinsed
1/4 cup red onion chopped
1 cup corn (I used 2 ears of fresh corn and sauteed the kernels lightly for a couple of minutes or you could use frozen and just thaw or cook over low heat for a couple of minutes)
3 avocados sliced into cubes
1 t salt (to taste)
Combine the ingredients above in a large bowl. Add a quarter to a half a cup of the vinaigrette recipe below if desired.
Creamy Avocado, Herb, & Pumpkin Seed Vinaigrette
1/4 cup pumpkin seeds (I used salted so I did not need to add any extra)
1/4 cup cilantro
1/3 cup parsley
1 green onion (white and green parts)
2 T sriracha (optional)
Juice of half a lemon or 1 whole lime
2 T red wine vinegar
1 T honey
1/4 cup water
1/4 cup olive oil
Blend the ingredients above in a food processor or blender until smooth. Toss with the Cowboy Caviar or with your favorite salad recipe such as this Mexican Rainbow Salad!