Cowboy Caviar

• canned black beans↗400g g

  drained and rinsed

• canned sweet corn↗200g g

  drained, or use frozen (thawed if frozen)

• large tomatoes↗2

  quartered, seeded and finely chopped

• small red onion↗1

  finely chopped

• pepper↗1

  (any colour), seeded and finely chopped

• large avocado1

  halved, peeled, pitted and finely chopped (optional)

• small bunch of coriander

  chopped (optional)

• olive oil↗3 tbsp tbsp
• lime↗1

  juiced, or 2 tbsp red wine vinegar

• tortilla chips

  for serving (gluten‑free, if needed)

Step-by-step instructions

1. 1

   Dump the beans, corn, tomatoes, onion, pepper, avocado and coriander (if using) into a large bowl. (If not serving immediately, add the avocado and coriander right before serving.)

2. 2

   Drizzle with olive oil and lime juice or vinegar and gently mix. Season to taste. Without avocado and coriander it can be kept at room temperature for up to two hours or refrigerated overnight. Serve with tortilla chips for scooping.