Mango Cowboy Caviar
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A Note From feedfeed
Allow me to introduce you to my *elevated* version of the trending Cowboy Caviar. This one uses sweet mango and fresh herbs, plus it's topped with a honey-garlic dressing that ties everything together. This is a great dish to serve at a summer BBQ and to eat with chips or alongside grilled chicken or coconut shrimp. I like to toss any leftovers on top of some massaged kale with feta for a bright and easy weekday lunch.
Prep time 25mins
Serves or Makes: 8
Recipe Card
For the Dressing:
ingredients
- 1/4 cup extra virgin olive oil
- 1 clove of garlic, minced
- 1 tablespoon honey, or agave
- 1 large lemon, zest and juice
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
For the Mango Cowboy Caviar:
ingredients
- 2 large mangoes, peeled and diced
- 2 red bell peppers, diced
- 1 15 ounce can black beans, drained and rinsed
- 1 English cucumber, diced
- 1 large avocado, diced
- 1/2 red onion, diced
- 1 1/2 cups cherry tomatoes, halved
- 1 large jalapeño, minced
- 1/4 cup mint, freshly chopped
- 1/4 cup basil, freshly chopped
- 1/4 cup cilantro, freshly chopped
- Kosher salt, to taste
- Tortilla chips, for serving
Method
Step 1
Add all of the dressing ingredients to a bowl and mix together. Set aside.
Step 2
Add the diced vegetables to a large bowl and mix together. Season with salt and pour over the dressing. Mix thoroughly.
Step 3
Top with fresh herbs and serve with tortilla chips or crackers.